Saturday, May 30, 2009

Black Garlic with Scallops

Seasonal Recipe of the Week
I found this recipe and had to try it. Produced in Korea and California, black garlic is the “it” food of the moment and it's amazing. I bought some of this new wonder food from my local gourmet food purveyor, but you can also find it on the Internet. Frankly I love eating the cloves all by themselves. It’s sweet and creamy and supposedly has amazing health benefits, but I really can’t vouch for that. You know, just because it's on the Internet does not mean it's true! Even if you don’t have black garlic, this is a simple recipe for scallops. Just substitute the black garlic with regular garlic. But keep in mind that it will be way sharper in flavor and scent and could eliminate the possibility of getting lucky later in the evening.

3 tablespoons butter, divided
16 extra-large dry-packed scallops, diver scallops, patted very dry (about 1 1/2 pounds)
Salt and freshly ground black pepper
3 cloves black garlic, thinly sliced
1-2 teaspoons finely minced jalapeño pepper
1/2 cup white wine
2 teaspoons good balsamic vinegar
2 tablespoons chopped fresh parsley

Heat a large frying pan with 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.

To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalapeño pepper and fry until fragrant, about 30 seconds. Pour in the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.
Serves 4.