My husband and I were weeding again this afternoon and this time I wanted to harvest all of the wood sorrel in our garden. We collected a handful of this beautiful green clover leaves with yellow flowers. I ate the leaves raw as a child living in Maine. The leaves have a mild sour taste. I have never cooked with them before and today I was inspired to make a sauce using the leaves and some capers. I just wish I had more wood sorrel! My husband and I thought the sauce tasted great over the scallops. The sour taste did not overpower the scallops.
1) Sear the scallops as directed from Mini Seared Sea Scallops Salad with a Tropical Sauce. Remove the scallops from the pan and set them aside.
2) Add the oil and wood sorrel to the pan, and saute for about 1-2 minutes until the leaves are wilted and cooked.
3) Remove the contents and puree in a blender.
4) Strain the pureed contents back onto the pan on low heat. Add the capers and salt to taste. Cook about 1-2 minutes.
5) Pour the sauce over the scallops.
|father & daughter |
*Here is a blog that has excellent photos and information on edible wild plants. http://the3foragers.blogspot.com/search/label/Edible%20Plant%20Identifications
*My husband and I stopped in Maine on our way back to New Hampshire and met up with my parents, one of my brothers and his family. We were all out on the drive way showing and teaching my 4 year old niece how to jump rope. At the end she successfully jumped 5 times in a row with her father. I was able to capture the joy on her face as she jumped!