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Scallops on Wilted Pea Shoots

INGREDIENTS

Scallops

  • 1 tablespoon good olive oil
  • 2 tablespoons butter
  • 1/2 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 pound fresh sea scallops
  • 1/2 cup white wine or sherry

Wilted Pea Shoots

  • 1 tablespoon good olive oil
  • 2 tablespoons butter
  • 6  ounces JONATHAN’S Organic Pea Shoots
  • Salt & pepper to taste
Scallops:
Heat olive oil and butter in a large skillet or wok. Add onion and garlic and sauté 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.

Wilted Pea Shoots:
Meanwhile, 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.  Spoon on extra scallop sauce and serve.

Recipe serves 2
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