Sunday, June 22, 2008

Scallops with Asparagus and Lamb’s Quarters

I credit tonight’s dinner to The Spamwise Chronicles. The author of this wonderful blog kept a foodblog on eGullet a couple of weeks ago, and a scallop dish he made caught my eye. I tweaked the ingredients a bit so I could use up the rest of last Saturday’s Greenmarket purchases, but the idea is the same. Along with ramps, garlic scapes, last of the spring Asparagus, and lamb’s quarters, all purchased last week, I picked up some sea scallops from the P.E. & D.D. Seafood at the market today. Combining everything together for a nice meal full of local veggies and seafood, I made this:

Scallops with Asparagus and Lamb’s Quarters


  1. Asparagus, washed and cut into one inch pieces
  2. Olive oil
  3. Salt and pepper
  4. Butter
  5. Large sea scallops patted dry with a paper towel
  6. Salt and pepper
  7. Ramp bulbs, minced
  8. Garlic Scapes, minced
  9. Dry white wine
  10. Heavy cream
  11. Creme Fraiche
  12. Lamb’s quarters (wild spinach) leaves, washed and dried


  1. Preheat oven to 350 degrees.
  2. Put asparagus pieces in small baking dish. Stir in olive oil and season with salt and pepper.
  3. Roast asparagus for 15 minutes and set aside.
  4. Meanwhile, melt butter over medium-high heat.
  5. Sear scallops for 3 minutes, turning once. Set aside.
  6. Add garlic scapes and ramps to pan and stir for about 30 seconds.
  7. Deglaze pan with a big splash of dry white wine. Turn heat to medium-low.
  8. Add a big splash of cream.
  9. Season sauce to taste.
  10. Whisk in a small amount (I used less than a teaspoon) of creme fraiche. Whisk until sauce coats the back of a spoon.
  11. Add lamb’s quarters and stir until lamb’s quarters wilt slightly, about a minute.
  12. Plate aspragus, followed by scallops, and pour sauce on top.

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