Sauteed scallop fern is a delightful dish that features fern fronds, often called “scallops” due to their unique shape, as the main ingredient. These fern fronds are tender and have a delicate flavor. When sauteed with complementary ingredients, they make for a delicious and visually appealing dish. Here’s a simple recipe for sauteed scallop fern:
- 1 pound (450g) fresh scallop ferns, cleaned and trimmed
- 2 tablespoons vegetable oil or butter
- 2-3 cloves garlic, minced
- 1 small onion, finely chopped (optional)
- Salt and pepper to taste
- Juice of 1 lemon (optional, for added brightness)
- Fresh herbs (e.g., parsley or chives) for garnish (optional)
- Clean and trim the ferns: Begin by thoroughly washing and trimming the scallop ferns. Remove any brown or tough parts, and ensure they are clean and dry.
- Heat the oil or butter: Heat the vegetable oil or melt the butter in a large skillet or frying pan over medium-high heat.
- Add garlic and onions (optional): If desired, you can add minced garlic and finely chopped onions to the hot oil or butter. Saute them for about 1-2 minutes until they become fragrant and slightly translucent.
- Saute the ferns: Add the cleaned scallop ferns to the skillet. Stir-fry them for 4-6 minutes or until they become tender and slightly crispy around the edges. Keep stirring to ensure even cooking.
- Season: Season the sauteed ferns with salt and pepper to taste. If you prefer, squeeze the juice of one lemon over the ferns to add a bright and citrusy flavor.
- Garnish and serve: Transfer the sauteed scallop ferns to a serving platter. If desired, garnish with fresh herbs such as chopped parsley or chives for added flavor and presentation.
- Serve hot: Sauteed scallop ferns are best enjoyed immediately while they are hot and tender.
This dish highlights the unique and delicate flavor of scallop ferns and can be served as a side dish or as part of a larger meal. It’s a simple yet elegant way to incorporate this seasonal and nutritious ingredient into your culinary repertoire.