Everything has come alive in the past week or so after an incredibly long winter. The trillium have been beautiful this year and Bart and I have been enjoying fiddleheads in all kinds of meals!
Here’s one for you to try if you have access to fiddleheads:
Pan Seared Scallops with Fiddleheads over Linguini ( I made this for the two of us)
Sear 10 lightly salted sea scallops in butter until just cooked and nicely browned on the outside. Remove scallops from pan. Cook the linguini according to the package directions. In another pan steam 1/2 lb. of fiddleheads in 1/2″ of water. Drain off brown liquid. Set them aside. Melt 2 TBSP of butter in the scallop pan. Add 1 TBSP olive oil, 1 TBSP fresh lemon juice, 2 tsp minced fresh dill and 1/4 tsp black pepper. Add the fiddleheads and scallops and heat until warm through. Plate the linguini and top with fiddlehead and scallop mixture. Sprinkle with parmesan cheese and enjoy.