Green Child Magazine Spring 2014 | Page 56

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. 56 Garnish with greens and serve with picked beets or beet salad. Photography by Edsel Little Directions: