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

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)