Spring is in the air and it’s time to get outside and think about our gardens. We are proud to announce a new series called “Tasty Tuesdays”, where our Gardens and Horticulture Manager, Julie, will be sharing recipes perfect for family dinners and get-togethers. Our first recipe in the series is for the seafood lovers,
Pan-Seared Scallops with Spring Onion Cream Sauce, Serves 4
Ingredients:1 lb. wild-caught sea scallops6 T. unsalted butter1 1/2 T. all purpose flour1 1/2 c. whole milk1 bunch spring onions2 T. fresh tarragon leaves2-4 T. unsalted butter for pan2 T. creme fraiche (or 2 T. sour cream)salt
- Place scallops on a dish and pat dry. Sprinkle with salt. Leave on counter while you prepare sauce.
- Separate the spring onion bulbs from the spring onion greens. Chop and save both.
- Melt the 6 T. butter in a saucepan. Add chopped onion bulbs and sauté on low heat for 20 minutes. Add the onion green tops. Continue to sauté for about 10 minutes. Sprinkle the 1 1/2 T. flour over all and continue to cook for 1-2 minutes on a medium heat. Add the whole milk a little at a time, stirring consistently, until nicely thickened. Add the 2 T. fresh tarragon leaves. Stir. Remove from heat. Pour all into a food processor or blender and process thoroughly until the sauce turns a light green. (This can also be done the day before).
- Heat a good quality skillet (preferably cast iron) over medium-high heat until just beginning to smoke. Add 2-4 T. unsalted butter and swirl around pan. Quickly add the 1 pound of scallops, one at a time. Don’t touch for at least a 2-3 minutes as they cook on medium-high heat. When you see the bottom edges starting to brown, flip to other side. Cook for another 2-3 minutes until they lift easily with a spatula and have a nice golden crust and are firm to the touch.
- Spoon the spring onion sauce into a dish or bowl and place 4-5 scallops in each bowl.