| Prep: 20 mins | Cook: 15 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 301 | 17g | 9g | 18g |
| sugars | fibre | protein | salt |
| 5g | 2g | 20g | 0.78g |
Why I Love Danish Steamed Scallops with Buttered Vegetables
I remember my first encounter with the Danish dish, Steamed Scallops with Buttered Vegetables. Sensing my intrigue, a chef I admire, Claus Meyer—co-founder of Copenhagen’s renowned restaurant, Noma—passed on the details. I was amazed at the blend of the creamy scallops with the crunch and natural sweetness of the vegetables, delicately buttered and seasoned.
A Taste of the Sea Meets the Farm
Back at the ranch in Montana, we’re a long way from the sea. We know our bison and venison, but scallops, they’re something special. In this recipe, those seared, decadent scallops feel right at home amidst the familiar colors and flavors of our garden bounty—the carrots, bell peppers, celery and zucchini. It’s a cosmos of flavors, where the taste of the sea meets the farm. Not too different from a paella, if you ask me.
Buttery Goodness: Enhanced
Oh, the buttered vegetables. They are simply divine. The trick to getting them just right, I learned, is in the simmer. You can really taste the impact of the white wine, garlic, and lemon infusion in every bite. It harks back to the days of my huckleberry pies, with their buttery, flaky crust. Same principle here—it’s all about the moisture balance in the steaming process.
Team this delicious Steamed Scallops with Buttered Vegetables with a side of crunchy garlic bread or a light white wine like Sauvignon Blanc for an extra edge of tanginess. Here’s a useful resource from Wine Folly if you need help choosing the right bottle.
So there you have it. Next time an adventure for your palate calls, consider going Danish with this recipe. At its essence, it is a celebration of nature’s wholesome, hearty and lightful produce—sea and soil alike. And as I have discovered, it carries a taste of home, no matter where you are.
What You’ll Need
- 18 large scallops
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 lemon, zested and juiced
- 3 tablespoons fresh parsley, finely chopped
- 2 cups of white wine
- 2 carrots, thinly sliced
- 2 celery sticks, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 yellow bell pepper, seeded and thinly sliced
- 1 zucchini, thinly sliced
- 1/4 cup unsalted butter (for vegetables)
- Salt and pepper to taste (for vegetables)
Method
Step One
Pat the scallops dry and season them with salt and pepper to taste.
Step Two
In a large pan over medium-high heat, melt the 3 tablespoons of unsalted butter.
Step Three
Add the minced garlic to the pan and sauté until it becomes aromatic.
Step Four
Place the scallops in the pan and sear each side until they have a golden-brown color. This should take about 1 to 2 minutes per side. Once done, remove the scallops from the pan and set them aside.
Step Five
In the same pan, add the lemon zest and juice along with the finely chopped parsley. Stir until combined.
Step Six
Pour in the white wine, and let it simmer until the amount of liquid is reduced by half.
Step Seven
While the wine is simmering, prepare the vegetables. In a separate pan over medium heat, melt the 1/4 cup of unsalted butter.
Step Eight
Add the thinly sliced carrots, celery sticks, bell peppers, and zucchini to the pan and sauté them until they are tender. Season with salt and pepper to taste.
Step Nine
Once the vegetables are done, add the scallops back into the pan with the wine reduction and heat everything together for about 1 to 2 minutes.
Step Ten
Serve the scallops over the buttered vegetables and garnish with additional fresh parsley if desired. Enjoy!
