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Show 18.07
Watch Community Cooking Daily at 9:30 A.M., 10:00 A.M., 3:30 P.M. and 6:30 P.M. only on CitiCABLE 3

(serves 4)

3 tablespoons extra virgin olive oil
1 garlic clove, minced
1 shallot, minced
1 15-ounce can white beans (cannellini), drained
¼ cup dry white wine
½ cup flat leaf (Italian) parsley
¼ cup fresh basil
2 tablespoons unsalted butter
12 ocean scallops
Sea salt and freshly ground pepper
¼ cup curly parsley, finely chopped

Heat 2 tablespoons of the extra virgin olive oil in a saucepan.  Sauté the minced garlic and shallot until softened.  Add the white beans to the vegetables, combining well.  Add the wine and simmer to allow the alcohol to cook off, about 5 minutes.  Remove the saucepan from the heat and add the bean and vegetable mixture, the flat-leaf parsley and the basil in a food processor.  Puree until smooth.  Salt and pepper carefully to taste.  (Not all beans need to be salted, since they're prepared and canned with salt.)  Return the puree to the saucepan, and keep warm.

Rinse and pat dry the scallops, then lightly salt and pepper both sides.  In a sauté pan, heat the remaining 1 tablespoon of olive oil with the butter over high heat.  When the butter foam subsides, add the scallops and sear each side for 2 minutes, until golden brown.  Make sure the scallops are slightly undercooked.  Divide the warmed puree onto four plates, then gently lay 3 scallops on top of the puree for each plate.  Spoon a little of the cooking juices on top of the scallops, then sprinkle with the chopped curly parsley.  Serve immediately.

Gene Gerrard
Community Cook