Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree

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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!

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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!!

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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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when i made this last night, I forgot where I got the recipe from. Should have known it was emeril's because it was AWESOME. I intended to make it exactly as directed but could not find acceptable scallops (certainly never seen diver scallops in my local stores. Decided to sear some salmon instead. Made the puree as directed (red onion instead of shallots and used chicken stock. Used fat free half and half instead of heavy cream. The puree was spectacular. I just crisped the bacon and tossed with arugula for the salad part, plenty of salt in the bacon and pepper in the arugula so I didn't add more seasoning there. just salt and peppered some salmon and seared it right in the bacon grease after the salad. It not only tasted amazing, the texture blend was sublime. well seared and seasoned salmon, crunch of bacond with salt and peppery arugula, super smooth and yet creamy and fresh puree. the tarragon is the absolute key for the puree. had plenty of puree for four adult portions. would make again with scallops, but the salmon was so good and I think tuna would be amazing on top as well. also inspired to try the puree with peas, asparagus or edamame instead of limas.

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My husband loved this and so did I. He said: this we will never have in a restaurant. I am not a fan of lima beans but this puree is actually a sauce and the taste and substancy is just perfect.
I did not flour the scallops, they are fine the way they are, just do not overheat the pan and do not overcook them, then they will stay tender and juicy.
Tarragon is such a fine herb with a delicate taste. Make sure you only use the leaves and NEVER the stems, the stems will ruin the taste.

GREAT RECIPE, thanks Emeril!

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I've made this several times and have never failed to impress my guests. My only recommendation is that the puree can be a little too thick or gummy if processed too long in the blender. Put it is easily thinned by vegetable or chicken broth. HIGHLY RECOMMENDED

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Wow, this was such a delicious dish! My husband and I loved the Lima Bean Puree (but next time we would omit the Tarragon as we do not care for the licorice flavor. We WOULD however make this recipie again. We also did not have arugula so we subbed spinach and it was very tasty.

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This is by far one of the best meals I have prepared and it is quick and simple. I paried this dish with a buttery Chardonay which was an excellent combination with the bacon and lima bean puree. Enjoy!

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All the flavors worked well together, every single piece of the dish was delicious, the bean puree, the arugula, and of course the scallops. Neither me and my bf are fans of lima beans, but the puree was heavenly. He even suggested that we make it regularly as a bread spread or dip!

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All the flavors worked well together, every single piece of the dish was delicious, the bean puree, the arugula, and of course the scallops. Neither me and my bf are fans of lima beans, but the puree was heavenly. He even suggested that we make it regularly as a bread spread or dip!