What’s In Season
Fiddleheads & Savory Scallops
Ingredients:
• Scallops
• Fiddleheads
• Pickled Beats
• Greens
Blanch the fiddleheads by placing them in boiling water for 4 minutes. Remove and drain. Once drained and
dried, sauté them over medium heat for 4-5 minutes.
Meanwhile, heat olive oil in a pan on med-high heat.
Add scallops and cook for 2-3 minutes, flip and cook
for an additional 4-5 minutes.
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Garnish with greens and serve with picked beets or
beet salad.
Photography by Edsel Little
Directions: