Fresh white beans with seared scallops
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 9 more Indicative dietary requirements
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Recipe characteristics
Stew
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Fresh white beans fresh shelled beans 500 g
- Scallops 12 small, cleaned meat without shells 300 g
- Spring Onion trimmed 150 g
- Green pepper deseeded 120 g
- Tomato stalk removed 200 g
- Garlic 2 peeled cloves 6 g
- Extra virgin olive oil 25 g stew; 10 g scallops 35 g
- Water for cooking 1100 g
- Parsley chopped 4 g
- Salt 2 g stew; 1 g scallops 3 g
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Method
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Put the fresh white beans in a saucepan with the trimmed, roughly cut spring onion, green pepper, tomato and garlic. Add the water, 25 g oil and 2 g salt. Bring to the boil and simmer gently for 40–55 minutes until the beans are tender, swirling the pan occasionally.
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Remove the vegetables and blend with a ladleful of broth. Return all the purée to the beans and cook for another 3 minutes. Keep warm over a very low heat while preparing the scallops.
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Pat the scallops thoroughly dry with kitchen paper and season with the remaining gram of salt. Heat the reserved 10 g oil in a wide frying pan. Sear without crowding for 1–2 minutes on each side, adjusting for thickness, until opaque and firm but not rubbery. Do not add water to the pan.
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Divide the beans between four shallow bowls. Place three scallops on each, spoon over the pan juices and finish with chopped parsley. Serve immediately.
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