Ingredients

• 5 tablespoons butter
• 2 tablespoons olive oil
• 1 large sweet onion halved, thickly sliced crosswise
• 4 garlic cloves, minced
• 24 2-inch-long asparagus tips
• 4 ounces sugar snap peas, strings removed
• 6 fresh thyme sprigs
• 1/3 cup canned vegetable broth
• 1 tablespoon fresh lemon juice
• 1 heart of romaine lettuce, sliced crosswise into 1-inch strips
• 1 cup frozen peas, thawed
• 20 sea scallops
• 4 lemon wedges

Instructions

Melt 2 tablespoons butter with oil in heavy large pot over medium-low heat. Add onion and saute until beginning to soften, about 6 minutes. Add garlic and saute about 30 seconds. Increase heat to medium-high; add asparagus tips, sugar snap peas and thyme sprigs and saute 2 minutes. Sprinkle with salt and pepper. Add vegetable broth and lemon juice, then lettuce and peas. Cover and cook until lettuce is wilted, stirring frequently, about 2 minutes. Whisk 1 tablespoon butter into ragout. Remove pot from heat. Sprinkle scallops with salt and pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Working in batches, add scallops to skillet and sear until brown and just opaque in center, about 2 minutes per side. Divide ragout among 4 bowls. Top with scallops, dividing equally. Garnish each with 1 lemon wedge.

Serves 4