Ingredients
- 2 tablespoons olive oil
- 18 sea scallops
- 1 1/2 teaspoons salt
- 3/4 teaspoon white pepper
- 4 tablespoons instant flour (recommended: Wondra)
- 2 tablespoons unsalted butter, room temperature
- 1 recipe Lima Bean Puree, recipe follows
- 1 recipe Garlic, Bacon Wilted Arugula, recipe follows
Directions
Set a 12-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the salt and pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side or until golden brown and just cooked through. To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer plates. Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6 plates over the tops of the scallops.
Lima Bean Puree:
- 2 tablespoons butter
- 1/4 cup minced shallots
- 1 1/2 teaspoons minced garlic
- 1 1/2 cups blanched lima beans, (or frozen, defrosted)
- 3/4 cup vegetable stock, chicken stock or water
- 1/3 cup heavy cream
- 4 teaspoons fresh tarragon leaves
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
In a small saucepan over medium-high heat, melt the butter. Add the shallots and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the lima beans and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the beans and liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until very smooth. *Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Taste and adjust seasoning, if necessary. Serve hot.
Yield: about 2 cups
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Garlic, Bacon Wilted Arugula:
- 2 ounces thick-cut bacon, diced
- 2 large garlic cloves, thinly sliced
- 5 ounces baby arugula
- 1/4 teaspoon salt
- 1/8 teaspoon ground white pepper
Set a 10-inch saute pan over medium heat and add the bacon. Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and saute for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes. Serve immediately.
Yield: 6 servings
Photo: Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree Recipe
















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By nini'sweets
on April 17, 2012
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Oh yum! I substituted black beans for the lima beans (husband hates limas! and spinach for the arugula. Outstanding and very easy!
By naptownmom
on February 28, 2011
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This was a wow! Absolutely amazing. Made it for a dinner party of 6. Though, I will say this - it was 35-40 minutes of chaos in the kitchen to put it all together & I want to tweek how I can save time. Few suggestions: For Lima beans - do recipe up to the until the "pan" part is completed, turn off burner and let it cool to room temp & have reamining ingredients ready to go so you can just throw it in the blender. Do bacon awhile & remove from pan, saving the drippings in the pan & reheating when ready & then quickly do the arugala. The scallops will really have to wait till the last minute; don't want them mushy. This should save you 15 minutes!! Five stars though esp. the puree!!
By LeePrice
Charm City
on February 16, 2011
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I hate lima beans, but the puree was delicious! It complimented the dish so well. Loved the saltiness from the bacon that paired well with the arugula and scallops. A def MUST try!
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