Seared Scallops with White Beans
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 500
- Total Fat
- 25 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 22 milligrams
- Sodium
- 1297 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 4 grams
- Sugar
- 4 grams
- Protein
- 27 grams
- Total: 30 min
- Active: 30 min
Ingredients
2 15-ounce cans white navy beans
4 tablespoons unsalted butter
2 cloves garlic, minced
Kosher salt
6 ounces asparagus, trimmed and thinly sliced about 1/8 inch thick (about 3/4 bunch)
3 tablespoons grated Parmesan cheese
Coarsely ground pepper
1/2 cup chopped fresh parsley
1 pound large scallops (about 16), tough muscle removed
2 tablespoons extra-virgin olive oil
1/2 lemon
Directions
- Bring a pot of water to a boil. Meanwhile, puree the kimchi, kimchi liquid and 1/4 cup bone broth in a blender until smooth.
- Add the bacon to an Instant Pot and set to sauté on high. Cook, stirring, until the bacon is browned and crisp, 8 to 10 minutes. Using oven mitts, remove the bowl of the Instant Pot and pour off the fat, leaving 2 tablespoons behind. Place the bowl back in the Instant Pot and add the garlic, ginger and the white and light green scallion parts. Cook, stirring, until softened, 1 minute. Add the mushrooms and toss to soften slightly, 1 minute. Add the blended kimchi and scrape up any browned bits.
- Stir the remaining 4 3/4 cups bone broth and the soy sauce into the Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set to pressure-cook on high, 10 minutes. When the time is up, turn the valve to the venting position.
- While the broth cooks, add the ramen noodles to the boiling water and cook as the label directs. Drain and divide among bowls. Pour the broth and vegetables over the noodles. Top with chopped kimchi, the scallion greens and a drizzle of sesame oil.