May is Fiddlehead month! It is short lived, so we try to have a few feeds before the end of the season.
Full of iron and potassium they are easy to cook and don’t need much to enhance their delicious taste and flavour. Very similar to asparagus, they can be a main meal or a side dish.
I decided on a new Fiddlehead dish with bay scallops, and it turn out to be fabulous. I love both flavours and they married very well together with some white wine, garlic, cilantro, green onion and lemon…
This recipe has no real measurements so just cook the amount desired for the number of people.
1 large bag of fresh fiddleheads
1 package fresh or frozen bay scallops
1 bunch of cilantro, chopped
1 green onion, chopped
2 cloves garlic, chopped finely
2 tbsp butter
2 tbsp virgin oil
1/2 cup cooked peas
1 tsp fresh ground black pepper
Splash of white wine
Splash of balsamic vinegar
In a colander, wash and rinse the fiddleheads until thoroughly cleaned. Cut off the brown ends. In a pot, bring the fiddleheads to a boil and blanche or cook till still firm. Drain and add the butter to the fiddleheads. Chop the garlic and green onion and cilantro and set aside. In a small pot cook the frozen or fresh peas. Drain and set aside.
In a skillet add the virgin oil and brown the scallops, garlic and green onions on a medium to high heat for a few minutes. Now add the fiddleheads, cilantro and peas. Stir fry for a few minutes while adding a splash of white wine, lemon juice, black pepper and balsamic vinegar.
This is a quick and easy recipe, so do not overcook. Best to serve slightly el dente with lemon wedges.