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Scallops on Wilted Pea Shoots


  • 2 Tbsp olive oil
  • 4 Tbsp butter
  • 1/2 cup onion, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 lb fresh sea scallops
  • 1/2 cup white wine or sherry
  • 6 oz Jonathan's Organic Pea Shoots
  • Salt & pepper, to taste


Heat 1 Tbsp olive oil and 2 Tbsp butter in a large skillet or wok (the olive oil allows the butter to heat to a higher temperature without burning). Add onion and garlic and saute, stirring often, until onions are golden brown.

Add the scallops and saute until brown and lightly cooked. Toss in wine or sherry to quickly raise heat to a boil, then immediately turn off heat and remove contents from hot pan.

Add remaining olive oil and butter to empty skillet. Toss in pea shoots and let cook in oil and butter, flipping gently until wilted. Divide pea shoots into two plates and place half of the scallops on each pile. Spoon onion, garlic, and wine sauce over the top.

Adapted from Jonathan's Organic