Stephencooks

I picked up a some scallops at one of the dockside fish markets in Portland today – 4 huge off-the-boat diver scallops for an app to go with some braised short ribs I made a couple of days ago...a relatively quick dinner after a busy day.

Sea Scallops with Honey Sauce

4 sea scallops (about 2 oz each)
1/4 cup white wine
2 T vegetable broth (or chicken or fish broth or water)
4 tsp honey
2 T butter
1/4 tsp chopped garlic
4 grape tomatoes, chopped (2 tsp)
1/2 tsp fennel seeds, roasted and crushed
1 bunch Chinese broccoli or similar (broccoli rabe, spinach, etc.)
2 tsp olive oil
salt, hot sauce to taste
1 T minced parsley

Wash the scallops and pat dry. Wash the greens and prepare as for bok choi Italiano. Select two stalks with long leaves and cut into long slivers or slices. (Reserve the rest of the greens to serve another time.) Sear scallops very quickly (about 60 sec) on one side only in oil in heavy pan over high heat. Remove scallops to side plate. Add garlic, crushed fennel seeds and wine. Reduce wine by half. Add honey and broth and bring to a simmer. Add butter, stirring constantly until it melts. Off heat, add scallops, stir, and season with salt and a pinch of cayenne. Swirl a few pieces of the greens in a curvilinear pattern on each plate. Place scallops on plate. Scatter tomatoes and parsley over scallops. Drizzle sauce over the scallops and serve immediately.