Chives growing on our deck.
This months recipe redux challenge is an interesting one. I know many flowers are edible, but I have never cooked with flowers. “Floral Flavors – Nothing brightens up a dish like a real flower! Whether you live in the northern or the southern hemisphere, edible flowers can add flavor and aroma to salads, breads, spreads, desserts or dips. Make your recipe bloom with rose water, flowering herbs, floral teas, dried lavender blossoms or even fresh flowers like nasturtiums, violets, borage, squash, sunflowers or pretty much any blossom in a vegetable garden.”
I was stumped at first and spent a lot of time searching the web for ideas of which flowers to use and how to use them. I completely forgot that I have chives growing on my deck and they were in full bloom!
Cheese and chives go well together. You usually see chives and cheese with a lot of potato recipes. I don’t love potatoes and wanted to find a different way to use the flavor combination. Scallops came to mind. I love scallops, but I find they often lack taste. I thought a subtle, light sauce would compliment the scallops and not over-power them. The chive flower would also add a hint of color.
Scallops searing with 2 teaspoons of olive oil.
- 1 tablespoon butter
- 1 glove garlic minced
- 1 tablespoon all purpose flour
- 1 cup skim milk
- 1/2 cup Parmesan cheese
- 4 chives with blossoms diced
- Salt and pepper to taste.
- 1 pound scallops
- salt and pepper to season
- 2 teaspoons olive oil
- In a small saucepan melt butter.
- Saute garlic for 1-2 minutes.
- Slowly whisk in flour.
- Cook for 1-2 minutes.
- Slowing whisk in milk.
- Stir in cheese to melt.
- Add chives.
- Add salt and pepper to taste.
- Rinse and dry scallops. Season both sides with salt and pepper. Heat oil in a saute pan over medium heat. Sear scallops for 1-1.5 minutes until browned on each side.