Name: Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 cups (500 ml) dry white beans (Baby Lima), soaked in water for 24 hours; 5 cups (1.25 litres) chicken broth; 3/4 cup (180 ml) butter; Grated zest of 2 Meyer lemons (see note); Salt and pepper; 6 blood oranges, cut into skinless sections and diced; 1/4 cup (60 ml) chopped fresh chives; 3 tablespoons (45 ml) olive oil; 12 large scallops, patted dry; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) butter; 1/4 cup (60 ml) chopped toasted pistachios

Ingredients

White Bean Purée with Lemon

2 cups (500 ml) dry white beans (Baby Lima), soaked in water for 24 hours
5 cups (1.25 litres) chicken broth
3/4 cup (180 ml) butter
Grated zest of 2 Meyer lemons (see note)
Salt and pepper

Blood Orange Salsa

6 blood oranges, cut into skinless sections and diced  
1/4 cup (60 ml) chopped fresh chives
3 tablespoons (45 ml) olive oil

Seared Scallops

12 large scallops, patted dry  
2 tablespoons (30 ml) olive oil
2 tablespoons (30 ml) butter

1/4 cup (60 ml) chopped toasted pistachios

Preparation

Beans Purée with lemon

In a saucepan, bring the beans with the broth to a boil. Cover and cook until the beans are very tender, about 1 hour and 15 minutes. Drain the broth for another use (soup or other). In a blender, purée the beans until very smooth with the butter and lemon zest. Add broth, as needed. Season with salt. Keep warm.

Blood Orange Salsa

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.

Scallops

In a large non-stick skillet over high heat, brown half the scallops at a time for about 2 minutes per side in the oil and butter. Season with salt and pepper.

Assembly

In twelve 310 ml (1 1/4 cup) glass jars, spoon the beans purée and layer with the salsa. Top with the scallops and sprinkle with the pistachios.

Note from Ricardo

Meyer lemon is a variety of citrus with a refined and unique taste. If you can’t find them, just use regular lemons.

Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa

Categories

Ingredients

White Bean Purée with Lemon

Blood Orange Salsa

Seared Scallops

Preparation

Beans Purée with lemon

Blood Orange Salsa

Scallops

Assembly

Note from Ricardo

Personal Note