Black and White and Green All Over

 

In need of an ultra-quick recipe for a way too busy week, I really needed a square meal. Inspired by upland cress and a gorgeous variegated black cress of some sort, I paired these with fennel bulb, squid ink fettuccine, and sea scallops. The Meyer's lemon and Maldon salt are important to the flavor. - Sagegreen

What you will need

10 ounces fresh sea scallops

glug of olive oil

1 teaspoon Maldon salt flakes

1/4 teaspoon fresh milled black and green peppercorns

1/4 cup minced white onions

1/8 cup shaved fennel bulb

zest of Meyer's lemon

juice of Meyer's lemon

splash of dry white wine

2 cups cooked squid ink artisan fettuccine, al dente

1/2 cup mixed greens, such as upland and variegated cress, arugula or mustard greens, chopped

3 ounces chopped fresh flat leaf parsley

1 ounce chopped fennel fronds

Maldon salt and pepper seasoning to taste

fresh Meyer's lemon wedges for garnish

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