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Scallops with Sorrel Butter

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This lively recipe comes from Melissa Clark’s weekly A Good Appetite column in The New York Times. Her most recent book is “Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make”. 

As Melissa says, “Sorrel is a wonderfully pungent, tart spring green that takes well to rich and sweet ingredients. Here, it’s melted into a garlicky, buttery pan sauce and served with seared scallops.”

“One thing to note: as sorrel cooks, it dims from bright green to olive drab in color. But a garnish of chives – with the chive blossoms if you can get them – will perk things up considerably.”

“If you can’t find sorrel, you can make this dish with watercress or spinach, though you may need to add a squirt of lemon juice at the end to balance the flavors.”

Total time 20 minutes
Makes 2 to 4 servings

3 tablespoons unsalted butter
1 pound sea scallops, patted dry
Kosher salt and black pepper, as needed
1 garlic clove, minced
1 tablespoon dry white vermouth or white wine
4 ounces sorrel (about 3 cups loosely packed), stems removed
2 tablespoons chopped chives
  1. Heat a large skillet over medium-high. Melt 2 tablespoons butter in skillet. Season scallops with salt and pepper; place in pan in a single layer. Cook without moving until bottoms are golden brown, 2 to 3 minutes. Do not turn. Transfer scallops to a plate. 
  2. Return pan to medium heat. Add garlic and cook 10 seconds. Stir in vermouth and scrape up any browned bits from bottom of pan. Stir in remaining 1 tablespoon butter and the sorrel; season lightly with salt and pepper. 
  3. Return scallops to pan, seared side up. Continue cooking until sorrel is a dark olive green and falling apart and scallops are just cooked through, 1 to 2 minutes. Sprinkle in chives and serve.
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