Sea Scallops with Vegetable Ragout
- 5 tablespoons butter
- 2 tablespoons olive oil
- 1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise
- 4 garlic cloves, minced
- 24 2-inch-long asparagus tips
- 4 ounces sugar snap peas, strings removed
- 6 fresh thyme sprigs
- 1/3 cup canned vegetable broth
- 1 tablespoon fresh lemon juice
- 1 heart of romaine lettuce, sliced crosswise into 1-inch strips
- 1 cup frozen peas, thawed
- 20 sea scallops, side muscles trimmed
- 4 lemon wedges
- Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat.
- Add onion and saute until beginning to soften, about 6 minutes.
- Add garlic and saute about 30 seconds.
- Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and saute 2 minutes.
- Sprinkle with salt and pepper.
- Add vegetable broth and lemon juice, then lettuce and peas.
- Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes.
- Whisk 1 tablespoon butter into ragout.
- Remove from heat.
- Sprinkle scallops with salt and pepper.
- Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat.
- Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side.
- Divide ragout among 4 bowls.
- Top with scallops, dividing equally.
- 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)