Scallops on Wilted Pea Shoots
- 1 Tablespoon good olive oil
- 2 Tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound sea scallops
- ¼ cup white wine or sherry
(WILTED PEA SHOOTS)
- 1 tablespoon good olive oil
- 2 tablespoons butter
- 6 ounces pea shoots, cut in half
- Salt & pepper to taste
Recipe serves 2 Wilted pea shoots can be eaten alone as a delicious vegetable.
- Heat olive oil and butter in a large skillet or wok.
- Add onion and garlic and sauté on medium heat until onions are golden brown, stirring often.
- Add the scallops and sauté until browned and lightly cooked.
- Toss in wine or sherry and raise heat to boil quickly; then immediately turn off heat and remove contents from hot pan.
- Heat olive oil and butter in a medium sized skillet. Toss in pea shoots and let cook in oil and butter, flipping gently with a spatula just until wilted.
- Divide pea shoots onto two deep plates.
- Place half of scallops on each pile of pea shoots, and spoon on onion, garlic, wine sauce.