Are you looking for a recipe that is simple, healthy and easy on the wallet? I have a delicious one for you! Have fun making this seared diver scallops over tuscan bean and rapini sofrito.
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preparation
preparation Time0 mins
cook Time
0 mins
servings
2
calories
836 per serving
ingredients
- 1 tablespoons vegetable oil
- 1 tablespoons butter
- 12 diver scallops, about 1 pound
- salt
- Freshly ground black pepper
- 1/2 cup instant flour
- 2 tablespoons butter
- 1 tablespoons extra virgin olive
- 1 onion, chopped
- 1 garlic clove, minced
- 1 teaspoons crushed red pepper
- 1/2 teaspoons salt
- 1/2 pepper
- 1 can cannellini beans
- 1/4 cup white wine
- 1/2 cup chicken stock
- 1 bunch rapini
directions
Heat a large pot of water and bring up to a boil. Blanch and shock the rapini in ice water. Remove and dry, set aside. To make the puree, heat the olive oil in a saut pan, add the onion and cook for 2 minutes. Add in the garlic, crushed red pepper, salt, and pepper. Cook for 3 minutes. Add in the wine and reduce completely. Then add in the chicken stock and reduce for 2 minutes. Place hot mixture carefully in a blender and puree. Taste for seasoning. Set aside. In a stainless steel saut pan, heat vegetable oil over medium high heat. Season the scallops with the instant flour and season. Sear the scallops 2 minutes each side and then add the butter. Squeeze lemon juice into the pan right before removing the scallops. Remove scallops from pan and pour lemon, oil and butter mixture over scallops. Serve over puree and rapini.
