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Scallops with Saffron Cream and Turnip Greens

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Chef John Hikade uses 2 tablespoons of roasted garlic puree instead of the shallots when he makes his dish at Arborvine in Blue Hill, Maine.

  1. 1 small pinch of saffron threads
  2. 2/3 cup heavy cream
  3. 1/4 cup extra-virgin olive oil
  4. 1 pound baby turnip greens, stems and thick inner ribs discarded, leaves coarsely chopped
  5. 24 large sea scallops (about 1 1/4 pounds)
  6. Salt and freshly ground pepper
  7. 1 tablespoon unsalted butter
  8. 2 tablespoons minced shallot
  9. 1/4 cup dry vermouth
  1. In a small measuring bowl, crumble the saffron into the heavy cream. In a large skillet, heat 2 tablespoons of the olive oil until shimmering. Add the turnip greens and cook over moderately high heat, tossing, until wilted and tender, about 3 minutes. Transfer to a bowl and keep warm. Wipe out the skillet.
  2. Heat the remaining 2 tablespoons of olive oil in the skillet until shimmering. Season the scallops with salt and pepper and add them to the skillet in a single layer. Cook over high heat until browned on the bottom, 3 to 4 minutes. Turn and cook until lightly browned and opaque throughout, about 2 minutes longer. Transfer the scallops to a plate and pour off any oil in the skillet.
  3. Melt the butter in the skillet. Add the shallot and cook over moderately high heat, stirring, until softened, about 1 1/2 minutes. Add the vermouth and cook, scraping up any browned bits from the bottom of the pan, until nearly evaporated. Add the saffron cream and simmer until thickened and slightly reduced, 3 to 4 minutes. Season the sauce with salt and pepper. Mound the turnip greens on plates, top with the scallops and sauce and serve.

Suggested Pairing

The cream sauce and sweet sea scallops suggest a rich Chardonnay that won't overwhelm the mild seafood. Look for a ripe example without too much obvious oak from New Zealand or Australia.



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