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Showing posts from May, 2011

Seared scallops and sorrel

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I love spring cooking. My garden is sending up fresh shoots, the things I forgot about from last winter are surprising and delighting me. One of those is sorrel. I had no idea, when I planted it last year, that it would come back this year with such a vengeance. I've been at something of a loss as to what to do with it - I feel like a fool saying I have too much sorrel, when it's one of those things that is fleeting and delicate, but there you have it, more sorrel than I really can eat. Then I remembered. Sorrel has a tart, fresh taste. Fish is complemented by tart things. Scallops, with their sweetness, benefit from tart accompaniments. And a dish was born. My ingredients were: butter (not shown) about a pound of fresh, creamy sea scallops. If you've not cooked scallops before, or are worried about it,  this video  has good tips on selecting and preparing them garlic scallions, fresh from the garden - another spring surprise 6 or 7 big sorrel leaves pepper to tas