May 14, 2015 by dgarnett2013
Agretti with scallops: A Year at Otter Farm by Mark Diacono
- A handful of agretti/ monk’s beard
- 2 – 3 tabs olive oil
- ½ chilli, deseeded and finely sliced
- 4 spring onions, sliced into rings
- 1 garlic clove, finely chopped
- A large handful of spinach or young chard, central ribs removed
- 6 scallops, shelled and cleaned
- juice of ½ lime
- Sea salt and freshly ground pepper
Blanch the agretti in boiling water for 1 minute, drain and allow to cool.
Heat 2 tabs olive oil in a large frying pan. Add the sliced chilli and spring onions and cook gently for a few mites to soften, stirring occasionally to prevent browning.
Add the garlic and cook for another minute or two, stirring often.
Add the spinach and cook until just wilted. Add the agretti and toss to warm through.
Transfer to a warm plate and cover with foil to keep warm.
Turn the heat under the pan up high and add a little more oil if need be. Season the scallops with salt and pepper on one side. Add them seasoned side down to the hot pan and cook for 1 minute, seasoning the tops as they cook.
Turn them over – they should be golden on the cooked side – and cook the other side for a minute.
Squeeze the lime juice and lift the scallops from the pan. Place them on top of the agretti and spicy spinach and serve.
Eaten on a warm mid-May day, when Spring began to turn to Summer.