Kitchen Counter Gardening: Try Sprouts

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2 tbsp extra-virgin olive oil, halved
4 tbsp unsalted butter, halved
1/2 cup onion, chopped
2 cloves garlic, finely chopped
1/2 pound fresh sea scallops
1/2 cup sweet white wine or sherry
6 ounces pea shoots
Sea salt and freshly ground pepper, to taste

Heat half of the olive oil and butter in a large skillet. Add onion and garlic and sauté until onions begin to brown, stirring often. Add the scallops and sauté until lightly browned. Add wine or sherry and quickly bring to boil; then immediately turn off the heat and remove contents from the hot pan.

Heat the remaining oil and butter in a medium skillet. Toss in pea shoots and cook just until wilted, flipping gently. Divide pea shoots onto two deep plates. Place half the scallops on each pile of pea shoots, then spoon sauce over each. Serves 2.

— Adapted from www.jonathansorganic.com

Spiked Mashed Potatoes

Everybody loves mashed potatoes, but these get an extra-special kick from fresh sprouts and roasted garlic. Any kind of sprouts are a nice addition to mashed potatoes, but try onion sprouts — they’re especially tasty.

1 head garlic
1 tsp olive oil
6 to 8 medium potatoes, scrubbed and quartered (peeled if you prefer)
1/3 cup milk or cream
1/4 cup unsalted butter
2 cups fresh sprouts, chopped
Sea salt and freshly ground pepper, to taste

First, roast the garlic. Peel away the outer layers of paper that fall away easily, and lay the head of garlic on its side to chop about a quarter inch off the top. You want to see at least a sliver of the naked skin of each clove. Then set the head of garlic on a piece of aluminum foil and drizzle oil over the top. Pinch the foil around the garlic head, and bake the little package at 400 degrees Fahrenheit for about 15 minutes, or until your garlic is soft, squishy and golden brown. Set aside.

Boil potatoes until fork-tender, about 10 to 15 minutes. Take care not to overcook! Drain, then mash the potatoes with the butter, milk and garlic cloves. (The garlic cloves should release from their “skins” with a little squeeze.) Stir in the chopped sprouts. Garnish with a few sprouts and whole roasted garlic cloves. Serves 8 as a side.

Easy Sandwich with Fresh Sprouts

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