Having eaten Black Garlic for the first time at GLASS in Berlin, in their exceptionally tasty version of steak tartare, I’ve wanted to cook with it for some time but struggled to find this alleged superfood easily in German supermarkets. Finally I stumbled upon in Lidl, Ibizatown of all places!
Black garlic has a sweet, mellow, molasses like flavour and none of that harsh acidity that raw normal garlic has. This super simple recipe is a wonderful pairing of flavours and really quick to make for an evening supper. Fresh scallops are seasonal and not so easy to come by in Berlin but good frozen ones can be obtained at Frischeparadies. The delicate sweetness of the scallops harmonises with the smooth caramel of the black garlic and the chilli gives it a little kick. If it a try if you can get a hold of some black garlic!
3 tablespoons butter, divided
16 extra-large dry-packed scallops, patted very dry
salt and freshly ground black pepper
3 cloves black garlic, thinly sliced
1-2 tsp finely minced fresh chilli
60ml white wine
2 tsp good balsamic vinegar
2 tbsp chopped fresh parsley
- Heat a large frying pan with 2 tbsp of butter over high heat.
- Season the scallops with salt and pepper, and when the butter is bubbling, gently lay the scallops in the pan, not touching.
- Sear the scallops and cook for 4 minutes, turning once.
- Once golden coloured on both sides, transfer onto plate. Keep pan on heat.
- Put remaining tbsp of butter into pan, add in garlic and chilli and fry until fragrant (about 30 secs), taking care not to burn.
- Pour in wine and vinegar into pan, let simmer for 1 minute.
- Season and add in parsley.
- Pour over scallops and serve.
I served this with a simple salad and boiled new potatoes, classic French style.
Comments: Be careful not to burn the garlic and chilli as this will lead to a bitter taste.