Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Black Garlic With Scallops
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- #112211
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
3 tablespoons butter, divided
16 extra-large scallops, patted very dry
salt
freshly ground black pepper
3 cloves black garlic, thinly sliced (or use regular garlic)
2 teaspoons finely minced jalapeno pepper
1/4 cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley
directions
Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching.
Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.
To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeno pepper and fry until fragrant, about 30 seconds.
Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.
added by
ladybug
nutrition data
Nutritional data has not been calculated yet.
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