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Lemon crumb sea scallops with lemon white bean purée
Ingredients
Scallops:
- 12 large sea scallops, cleaned and patted dry
- Salt
- 2 tablespoons (30 milliliters) canola oil
- 2 tablespoons (28 grams) cold butter
- Thyme leaf
- Lemon wedge
- 1/4 cup (60 milliliters) pistachios
Lemon white bean purée:
- 3/4 cup (70 grams) melted butter, plus 1/4 cup (60 grams) reserved for crumb
- 2 cups (500 milliliters) canned white beans, well rinsed
- 1/3 cup (80 milliliters) grated Parmesan
- 1 tablespoon (15 milliliters) olive oil
- Grated zest of 2 lemons
- Juice of 1 lemon
- Salt and pepper to taste
Lemon crumb:
- 1/4 cup (60 grams) melted butter (see above)
- 45 grams fresh white breadcrumbs (about 2 slices bread, crusts removed)
- 1 lemon, zested
- Salt to taste
- 3 tablespoons (45 milliliters) chopped parsley
Directions
- Melt butter for the white bean puree in a saucepan. Add half of the butter to a blender with white beans, grated Parmesan, olive oil, lemon zest, and lemon juice, and blitz until smooth, if the mix is too thick you can add a little water until desired consistency. Place in saucepan and keep warm over low heat.
- Pat scallops dry and season with salt. Add canola oil to a skillet at medium-high heat. Sear scallops salt-side down. After about one minute, flip scallops, and add cold butter, thyme leaf, and a lemon wedge. Take off heat. Spoon some of pan juice over the scallops.
- Pour remaining melted butter into a skillet. Toss in breadcrumbs. Sprinkle in salt and zest in lemon. When breadcrumbs are crispy about one minute add fresh parsley and toss.
- Plate scallops on purée and top with lemon crumb. Drizzle a little of scallop pan juices. Add pistachios for garnish.
