Main Dishes, Recipes, Seafood

Seared Scallops with Garlic Scapes and Wine

Scallops & Scapes (1)

While I have them, garlic scapes are showing up in everything, from my morning eggs, to my afternoon grilled veggie sandwich and especially dinner. Last year was all about the purees, mostly pesto and dips. This year, we roast. After discovering how garlic scapes transform from pungent, almost spicy garlic to a sweet and crunchy when they come in contact with a bit of oil, I was sold. For the most part I’ve been sauteing or roasting scapes and adding them to a dish. Stirring them into salads, topping burgers with them or mixing them into an omelet last-minute. However this time I was excited to cook with, not side by side.

My general method for seared scallops is to heat butter and oil very high and sear them well on both sides. This time, I added the scapes while heating my butter and oil, seared on one side and tossed in some wine to finish them off. The crisp white wine barely cooked off and the sweet scallops complemented the caramelized scallops well. Good wine, butter and oil is something every cook should always have on hand. Pick up some garlic scapes before they’re out of season, some fresh scallops and maybe some baby lettuce to serve alongside and you have the fixings for a perfect meal.

Seared Scallops with Garlic Scapes & Wine (Serves 2)

  • 2 tbsp butter
  • 2 tbsp good quality olive oil
  • 1 c garlic scapes cut into 1-inch pieces
  • 10 sea scallops (about 1/2 lb)
  • Salt and pepper
  • 1/2 c dry white wine, like a stainless chardonnay or sauvignon blanc

In a large skillet melt butter and olive oil. Add scapes and saute until softened and slightly brown. Meanwhile rinse scallops well to remove any residual sand and pat dry. You want the scallops as dry as possible; any moisture can interfere with searing. Season top and bottom generously with salt and pepper.

Scallops & Scapes (3)

Add scallops to pan, making sure not to crowd. Let them cook untouched until the bottom edges begin to turn golden brown, about 4 minutes. Flip scallops and continue cooking an additional minute. Pour in wine–stand back unless you’re interested in an intense wine steam facial! Continue cooking an additional 2 minutes until wine has reduced and scapes are well charded. Serve immediately.

Scallops & Scapes (2)

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19 thoughts on “Seared Scallops with Garlic Scapes and Wine”

  1. I just picked up some scallops this morning at the whole foods one day sale since my bf adores them. I was thinking of adding some fresh green garlic which will hopefully be close to this flavor as I already put up all my scapes.

    1. Maybe just add the green garlic a little after the scallops start cooking since they’re a bit more delicate. How did you put up your scapes? Pickle? I’ve never put up scapes but am contemplating. I’m traveling this weekend and I feel like it’s the worst timing because I’m missing so much produce. Hopefully there will be lots less when I get back!

  2. I might be heading to Chelsea Markets and now I will have to buy some scallops from the fish market while there. This looks exquisitely delicious. I’m almost in pain looking at it, ha ha! Gralic scapes are new to me — sound amazing.

    1. Thanks. I remember when I first got scapes in my CSA I was pretty much like WTF and ignored them. Now I’m in love and count down until they arrive. There’s a good chance I get a few of the first bunch that arrives in Brooklyn and some of the last 🙂

  3. Deliciousness in scallop form, that’s what you’ve made! yum! The garlic scape butter looks like a perfect compliment to the gorgeously sweet scallop flesh. Mmmm. All I’d need is a glass of white wine and some crusty bread to soak but the buttery juices. So good. Thanks for this gorgeous recipe! xx

    1. Thanks! I find cooking with wine allows you to drink more. You’re already used part of the bottle for cooking, might as well open another for drinking too!

    1. Thanks so much! I always feel slighted at restaurants if I get a tasting menu because I don’t eat any other shellfish (its a texture thing), so it’s easier to say no shellfish than trying to explain but scallops are okay because they might slip in other stuff. So I order them al carte or just make them at home as much as I can 🙂

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