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.
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.
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