Have all the ingredients ready to go, as this turns out in five minutes.
Delicious with steamed jasmine rice.
• 2 tablespoons good olive oil, divided
• 4 tablespoons butter, divided
• 6 ounces Jonathan’s Organic pea shoots, halved crosswise
• 1 onion, finely minced
• 2-3 cloves garlic, finely minced
• 1 pound fresh local scallops
• 1/4 cup white wine or sherry
• salt and freshly ground pepper, to taste
Put a serving platter in a low oven to warm.
In a large frying pan or wok, heat 1 tablespoon olive oil and 2 tablespoons butter over medium-high heat. When butter is melted, toss in the pea shoots and gently flip with spatula just until wilted. Turn out into serving dish and keep warm.
Reheat the pan with the remainder of the butter and oil; sauté the onion until just beginning to color. Stir in garlic, then scallops, flipping them once when they begin to lose their translucence and contract the smallest bit (about 1 minute). Season with a sprinkle of salt and a grinding of pepper. Turn the heat up high, pour in the wine, and quickly remove the scallops with tongs and arrange them on the bed of pea shoots. Let the onion sauce reduce quickly, toss over the scallops, and serve instantly.
Recipe Courtesy of Jonathan’s Organics.
edible SOUTH SHORE profiled Jonathan’s Organics in our Spring 2011 issue, read it here.