Scallops, RAMPS, AND DANDELIONS GREENS OVER PASTA

By timbrehse

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 pound fava beans, shelled and peeled
• 1/2 bunch of ramps, well washed, dried and trimmed
• 2 stems of spring garlic, coarsely chopped
• 1/2 bunch of dandelions, well washed and chopped
• 1/2 pound sea scallops, cut into quarters
• coarse sea salt and freshly ground white pepper to taste
• juice of 1/2 lemon
• 1/4 cup dry white wine (or dry French Vermouth)
• 1 pound pasta alla Chitarra
• 3 tablespoons mustard Panko crumbs for garnish
• 1 tablespoon chopped chives for garnish

Details

Servings 4

Preparation

Step 1

Put butter and olive oil into a large, hot skillet. Lower the heat to medium.

When the butter has melted, add all the greens and toss (or stir) to coat with the hot fat. Season to taste with salt and pepper.

When the dandelions are completely wilted, push the vegetables to the sides and add the scallops in the center of the pan.

When the scallops have browned on one side, shake the pan to turn them and toss the greens, and add the lemon juice and wine.

Stir to mix the liquid through. The liquid should reduce by about half.

Meanwhile, cook the pasta until al dente according to the package directions in lots of boiling, salted water. Drain the pasta and pour it immediately into the sauce. Use a pair of tongs to mix the sauce into the pasta thoroughly.

Pour the hot pasta and sauce into a warmed serving bowl and top with the mustard panko crumbs and chopped chives.