SEA SCALLOPS WITH VEGETABLE RAGOûT

Sea Scallops with Vegetable Ragoût image

Yield Makes 4 servings

Number Of Ingredients 13

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5 tablespoons butter
2 tablespoons olive oil
1 large sweet onion (such as Vidalia or Maui), halved, thickly sliced crosswise
4 garlic cloves, minced
24 2-inch-long asparagus tips
4 ounces sugar snap peas, strings removed
6 fresh thyme sprigs
1/3 cup canned vegetable broth
1 tablespoon fresh lemon juice
1 heart of romaine lettuce, sliced crosswise into 1-inch strips
1 cup frozen peas, thawed
20 sea scallops, side muscles trimmed
4 lemon wedges

Steps:

Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and sauté until beginning to soften, about 6 minutes. Add garlic and sauté about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and sauté 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove from heat.
Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.