Scallops & Enoki

I saw some beautiful and big Canadian scallops which reminded me of a recent Jean Georges recipe calling for scallops, truffles and parmesan. I love combining fish and cheese, so I've been wanting to do this one. Here, I replace the truffles with some enoki and little truffle oil.

4 nice scallops

a couple handfuls of enoki

fresh thyme

minced garlic

medium sherry

butter

EVOO

rapeseed oil

Maldon sea salt

ground pepper

chives

parsley

1. saute enoki in EVOO and a little bit of butter
2. add thyme, and when enoki are done, add minced garlic and stir for half minute
3. add a bit of sherry, let alcohol burn off, reduce heat, add a bit more fresh butter, sprinkle parsley and chives
4. season scallops with EVOO, rapeseed, salt and pepper
5. turn pan on super high heat for 3 minutes
6. sear scallops on each side for about a minute each depending on size
7. to serve, put scallops on plates with enoki served around
8. grate very finely some parmesan over the scallops (not the enoki), season with a bit more salt and pepper, drizzle of EVOO