Melissa Clark Makes Scallops With Sorrel Butter
Posted on May 12, 2014
Melissa Clark makes Scallops With Sorrel Butter in this video from The New York Times. Clark says the perennial herb works particularly well with seafood, such as scallops. She says you don't need to add lemon because of the sorrel, which turns kind of a brownish spinachy green color in the pan.
In addition to scallops and sorrell, the recipe also includes a garlic clove, tablespoon of white vermouth or white wine, butter, salt, pepper and chives. You can find the recipe here. These scallops look delicious.
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