While on a recent group walk in my town our walk leader was educating our group on various plants that grow throughout our community.  I learned something about these amazing little curly, onion smelling grass bunches that grow in my yard every year, especially in the spring.  They are called wild chives or wild onions and are completely edible.  I had just thawed out some scallops the day before and was pondering what I could make with them.  I was so enthusiastic about using these little abundant greens that I just had a burst of creativity.

1 lb scallops

2 Tbsp. salted butter

¼ cup dry white wine

2 Tbsp. Crème Fraiche

Handful wild chives from garden (regular chives if not available)

Fresh ground pepper

1.  Melt butter in a large sauté pan.

2. Once butter is melted keep enough to lightly coat bottom of pan and transfer the rest to a small sauté pan.

3.  Add scallops to the large sauté pan and cook on low medium heat.

4.  Once scallops are cooked halfway, drain juice from scallops and add to butter in the small sauté pan.  Add fresh ground pepper and cook over medium heat.  Continue cooking scallops while working on sauce until scallops are lightly golden and then remove from heat.

5.  Chop freshly picked and cleaned wild chives.  If you do not have wild chives you can substitute regular chives.

6.  Add wild chives to the small sauté pan with the butter, scallop juice and pepper.  Turn up the heat a notch or 2 and add the dry white wine.

7.  When the liquids start to reduce add the crème fraiche.

8.  Stir constantly until crème fraiche is well incorporated with the rest of the reduction sauce.

9.  Arrange scallops on plate and coat with wild scallion sauce.

Enjoy the wonderful treasures you can find in your yard.

Deb