I found to my joy black garlic at the supermarked when we went to our summer house two weeks ago. Black garlic is super tasty with a syrupy, melt-in-your-mouth consistency and it is supposed to be twice as healty as normal white garlic, so if you can get hold of it you should give it a try. If you don’t have black garlic, this is a simple recipe for scallops. Substitute the black garlic with regular garlic. I paired the dish with a Gewurtztraminer. I thought it was a good combination.
Ingredients (serves 4):
3 tablespoons butter
16 extra large scallops, patted very dry
Salt and freshly ground black pepper
3 cloves black garlic, thinly sliced (or use regular garlic)
1-2 teaspoons finely minced jalepeno pepper
¼ cup white wine
2 teaspoons good quality balsamic vinegar
2 tablespoons chopped fresh parsley
Heat a large frying pan with just 2 tablespoons of the butter over high heat. Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan. Sear the scallops and cook for 4 minutes, turning once. They should have a lovely golden brown color on both sides. Transfer to a platter.
To the same hot pan on high heat, add the remaining 1 tablespoon of butter. Add the garlic slices and the jalepeno pepper and fry until fragrant, about 30 seconds. Pour the white wine and the balsamic vinegar into the pan. Let simmer for 1 minute, season with salt and pepper and add the fresh parsley. Pour over scallops.