Scallops with Black Garlic Sauce |
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| Description: | |||||||||||||||||||||||||||||
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This recipe was published in the Baltimore Sun on March 3, 2010 Oddly, it took a recent trip to Florence to all but quell my taste for garlic. (I believe it was the abundant use of rosemary in the grilled dishes that did it.) Several months ago, I read about Black Garlic which has a sweet taste. When garlic is heated at a fairly high temperature for 30 days, the natural sugar is drawn out and the cloves turn black. |
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| Ingredients: | |||||||||||||||||||||||||||||
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1 1/2 pounds of extra large scallops (I prefer dry scallops) 1/2 tsp course salt Freshly ground pepper 3 Tbs butter 3 cloves black garlic, thinly sliced 1/4 cup white wine 2 tsp balsamic vinegar 2 Tbs chopped fresh parsley |
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| Preparation: | |||||||||||||||||||||||||||||
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Season the scallops with salt and pepper. Melt two Tbs. butter in a skillet over high heat until foamy. Sear scallops (not touching each other)for 2 minutes, turn and sear other side. Transfer to a platter. Add remaining T of butter to skillet and garlic and fry until fragrant, about 30 seconds and wine and vinegar. Reduce heat to low and simmer one minute Add parsley and pour over scallops. Note: One half of the butter can be replaced with evoo. The dish is great served with chunks of french bread and a green veggie |
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