Morning Glory's Farm Food: recipes by farm chef Robert Lionette, photographs by Alison ShawFrom our cookbook Morning Glory’s Farm Food: Stories from the Fields, Recipes from the Kitchen, this dish marries two of the Vineyard’s freshest treasures: scallops from local waters and greens from the field.

1 Tbsp. extra virgin olive oil
1 leek, white part only, diced into 1/4″ pieces
1/2 tsp. tarragon, freshly chopped
1 Tbsp. canola or other high-heat oil
1 lb. bay scallops
1/4 tsp. sea salt
1 pinch ground black pepper
1 bunch mizuna greens
1 bunch Red Frills mustard greens, washed thoroughly and torn unto 3″ pieces
1 bunch arugula
1 pinch coarse sea salt

Bring a well-seasoned cast iron pan up to temperature over medium heat.
Add the olive oil to the heated pan.
Sauté leeks, stirring often, until soft.
Sprinkle in tarragon and scrape the pan’s contents into a bowl.
Turn heat to medium high, warm pan and add canola oil.
Season scallops with salt and pepper.
When the pan is uniformly hot, carefully add the scallops.
Sear scallops, without stirring, until they begin to caramelize and turn a deep golden brown on the seared side.
Toss the pan to loosen the scallops.
Add the cooked leeks and tarragon, toss and spoon contents into a serving dish.
Place the greens in the hot pan and toss quickly to just wilt the leaves.
Place wilted greens over scallops.
Sprinkle with coarse sea salt.

Serves 2.