Sea Scallops with Vegetable Ragout

  1. Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat.
  2. Add onion and saute until beginning to soften, about 6 minutes.
  3. Add garlic and saute about 30 seconds.
  4. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and saute 2 minutes.
  5. Sprinkle with salt and pepper.
  6. Add vegetable broth and lemon juice, then lettuce and peas.
  7. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes.
  8. Whisk 1 tablespoon butter into ragout.
  9. Remove from heat.
  10. Sprinkle scallops with salt and pepper.
  11. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
  12. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side.
  13. Divide ragout among 4 bowls.
  14. Top with scallops, dividing equally.
  15. Garnish each with 1 lemon wedge.

butter, olive oil, sweet onion, garlic, sugar snap peas, thyme, vegetable broth, lemon juice, heart of romaine lettuce, frozen peas, muscles, lemon wedges

Taken from www.epicurious.com/recipes/food/views/sea-scallops-with-vegetable-ragout-104942 (may not work)

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