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.”


Black Garlic Scallops

  • Servings: 2-3
  • Difficulty: medium
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  • 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


  1. 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.
  2. Brine the scallops in salt and water for 10 minutes. This will ensure they retain their moisture when you’re cooking them.
  3. 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.
  4. 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.
  5. 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.
  6. Wait 3-4 minutes until the sauce is reduced, then add a bit of butter to help it thicken.
  7. Once the sauce has reduced add the black garlic, give it a couple of stirs then turn off the heat.
  8. 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.
  9. Garnish with Lime zest.