Seared Sea Scallops, Spring Vegetable Nage, Fiddleheads Recipe
Indulge in our succulent seared sea scallops, perfectly caramelized to enhance their natural sweetness. Accompanied by a vibrant spring vegetable nage, this dish bursts with the fresh flavors of seasonal produce. Delicate fiddleheads add a touch of earthiness and an elegant texture, creating a harmonious celebration of spring on your plate.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Prepare the Nage
In a large saucepan, heat 1 tablespoon of olive oil over medium heat. Add chopped shallots and sauté until translucent, about 3 minutes.
Pour in the vegetable or chicken stock and bring to a simmer. Add the fiddleheads and thyme, season with salt and pepper, and let it cook for about 10 minutes until the vegetables are tender.
Sear the Scallops
Pat the scallops dry with paper towels and season with salt and pepper.
In a large skillet, heat the remaining tablespoon of olive oil and butter over high heat until hot. Add the scallops to the skillet, making sure not to overcrowd them.
Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through. Remove from heat.
Serve
To serve, ladle the vegetable nage into bowls, top with seared scallops, and drizzle with lemon juice. Garnish with fresh parsley.