Garlic pea shoots with seared scallops recipe

By Lisa Barlow
Published March 29, 2011 12:30AM (EDT)


  • 1 bunch pea shoots
  • Kosher salt
  • 6 sea scallops (optional)
  • Lemon zest (optional)
  • Peeled garlic cloves
  • Olive oil


  1. Place as many peeled pieces of garlic as you wish in a saucepan. Cover with olive oil.
  2. Simmer on low heat until the garlic is a deep brown. Turn off heat.
  3. When the oil has cooled, separate garlic cloves and oil with a sieve, reserving both oil and garlic in separate containers.
  4. Place two tablespoons of garlic oil in a hot pan over medium heat.
  5. Add a bunch of pea shoots. Sprinkle with a pinch of salt. Stir just until wilted.
  6. Toss in a handful of caramelized garlic cloves.
  7. Serve as a side dish.

To add sea scallops:

  1. Make sure you have washed the scallops and trimmed the little foot that is usually attached to them. Blot very dry with paper towel.
  2. Heat a skillet over a medium high flame. Add olive oil and continue heating until pan just begins to smoke.
  3. Sprinkle each scallop on both sides with salt.
  4. Place scallops in pan, making sure there is space between each.
  5. When scallop is a deep brown on one side, quickly turn over, allowing it to barely "kiss" the pan. Remove from heat.
  6. Place scallops on top of pea shoots and garlic. Zest a little lemon on top of scallops. Serve.

Lisa Barlow

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