I can eat scallops in every which way. I just find them to be such a gift. I recently started cooking with black garlic (the best invention since french fries) and here is a recipe that I think is an amazing use of both ingredients.
If like me you had no idea what Black Garlic is until now, here is what I found on Wikipedia:
“Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization, first used as a food ingredient in Asian cuisine. It is made by heating whole bulbs of garlic over the course of several weeks, a process that results in black cloves.”Wikipedia
Black Garlic Scallops
- 1 Lime zested & juiced
- 2 Garlic Cloves
- 1/2 cup of dry white wine
- 1/2 cup of Chicken stock
- A knob of butter
- 8-10 Scallops
- 1 head of black garlic
- 2 tablespoon of olive oil
- 300 g of Broccolini & Mange-tout
- Cook the Broccolini & Mange-tout in salty boiling water for 3 minutes. Then run cold water on them to make sure they keep their vibrant green.
- Brine the scallops in salt and water for 10 minutes. This will ensure they retain their moisture when you’re cooking them.
- Dry them well. Place a pan on a hot flame. Add the olive oil. When the oil is hot, fry the scallops for 2 minutes without touching them.
- As you are flipping the scallops add a bit of butter. Cook them for another two minutes, then take them out of the pan and set aside.
- Reduce the heat, add some olive oil if needed. Cook the 2 crushed garlic cloves until they start to turn yellow, then add the lime juice, white wine, and chicken stock.
- Wait 3-4 minutes until the sauce is reduced, then add a bit of butter to help it thicken.
- Once the sauce has reduced add the black garlic, give it a couple of stirs then turn off the heat.
- Plate the broccolini and Mange-tout, add the Scallops on top. Place one black garlic clove on each scallop, then spoon the sauce out of the pan and pour it on top of each scallop.
- Garnish with Lime zest.