Sea Scallops with Vegetable Ragoût |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
5 tablespoons butter |
2 tablespoons olive oil |
1 large sweet onion (such as vidalia or maui), halved, thickly sliced crosswise |
4 garlic cloves, minced |
24 2-inch-long asparagus tips |
4 ounces sugar snap peas, strings removed |
6 fresh thyme sprigs |
1/3 cup canned vegetable broth |
1 tablespoon fresh lemon juice |
1 heart of romaine lettuce, sliced crosswise into 1-inch strips |
1 cup frozen peas, thawed |
20 sea scallops, side muscles trimmed |
4 lemon wedges |
Directions:
1. Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
2. Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.
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