Scallops and Asparagus Over White Bean Purée

recipe
This dish, simple but impressive enough for guests, is inspired by one that was served at Farallon restaurant in San Francisco. It's perfect with a glass of Sauvignon Blanc.

Yield:

Serves 4

Recipe from

Sunset

Recipe Time

Prep: 30 Minutes

Nutritional Information

Calories 352
Caloriesfromfat 36 %
Protein 29 g
Fat 14 g
Satfat 3.5 g
Carbohydrate 28 g
Fiber 6.8 g
Sodium 1042 mg
Cholesterol 45 mg

Ingredients

1 can (15 oz.) navy or cannellini beans
3 tablespoons olive oil, divided
3 tablespoons fresh lemon juice
1 large garlic clove, minced
2 tablespoons chopped flat-leaf parsley
1 teaspoon kosher salt, divided
1 pound large sea scallops, rinsed and patted dry
1 tablespoon butter
1 pound asparagus, ends trimmed

Preparation

1. Simmer beans and their liquid in a small saucepan until warm. Purée in a food processor or blender. Set aside.

2. In a small bowl, whisk together 2 tbsp. oil, the lemon juice, garlic, parsley, and 1/2 tsp. salt, and set aside.

3. Heat remaining 1 tbsp. oil in a large frying pan over high heat. Add scallops and cook, turning once, until starting to brown and slightly firm to the touch, about 2 minutes. Add butter and stir scallops to coat in butter. Remove from pan and sprinkle with 1/2 tsp. salt. Add asparagus to same pan and cook, covered, until tender-crisp, about 6 minutes.

4. Divide bean mixture among 4 plates. Top with scallops and asparagus and drizzle with dressing.

Make ahead: Combine dressing components up to 2 hours ahead.

Note: Nutritional analysis is per serving.

Note:

April 2010
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