Pan roasted scallops with white bean puree and herb salad
These scallops are pan roasted to perfection.
SERVES
6
TO
7
Ingredients
- 6 large sea scallops
- 2 tablespoons canola oil
- 2 tablespoons cold cubed unsalted butter
- 2 thyme sprigs
- Wedge of lemon
- 1 clove garlic
For the white bean puree:
- 3/4 cup melted butter
- 1/2 cup warm water
- 1 cup canned white navy beans/ rinsed
- 1/3 cup grated parmesan
- 2 lemons and a micro plane
- Salt and pepper
For the herb salad:
- 2 radishes
- Small bunch of chives
- Small bunch of Italian parsley
- 2 limes
- 2 tablespoons truffle oil
Directions
- 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.
For the white bean salad:
- 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.
For the herb salad:
- Shred the herbs and radishes and drizzle with lime juice and truffle oil.
