Under the Sea...Scallops

Pan-seared Sea Scallops with Cannellini Beans and a Chardonnay-Roma Tomato Coulis

Elegant appearance, magnificent flavors, beautiful textures.
Here is a plate that is set to stimulate all five senses
(the sound is "YUMMMMMMMMM"), and is sure to please the lovers of delicious food.
All of these ingredients were purchased locally at the Portland Farmer's Market...so you can only imagine how fresh everything tasted (the exception being the tomatoes, which I purchased from New Seasons).

Ingredients

6 Jumbo Sea Scallops

2# Roma Tomatoes, large dice

4 Garlic Cloves, whole

1oz fresh Basil, rough chopped

1pt Chardonnay

4oz Micro-greens

1pt soaked Cannellini Beans

1 Sachet (peppercorns, sage, rosemary, bay leaf)

1qt cold Vegetable Stock

1pt cold water

TT Salt and Pepper

Procedure

1. Place soaked beans in a rondeau with sachet, stock, and water. Bring pan to a boil, then cover and reduce heat to low simmer...leaving the lid slightly ajar. After about 45 minutes, check doneness...add more stock/water if needed. After one hour, beans should be done.

2. In a small sauce pot, add tomatoes, garlic, chardonnay, and basil. Cook down all ingredients on medium low for about a half hour, or until all ingredients easily mix together. Once the flavors have all infused and the alcohol is cooked out, use an immersion blender or food processor to bring ingredients together. Strain coulis through a fine sieve to properly adjust texture and remove and large chunks. Season to taste then set sauce aside, on very low heat.

3. Pre-heat a cast iron skillet on medium-high with just enough extra virgin olive oil to coat the bottom. Make sure to pat the scallops completely dry. Then liberally season with salt and pepper on both sides. When skillet is heated to temp, carefully place the scallop, presentation side down in the hot oil. Sear for about 4-5 minutes on the first side. Then with a set of tongs, gently flip scallops and cook for another 2-3 minutes. Be very careful not to overcook the scallops, as you will end up with a chewy/unpleasant texture.

Plate Up!

This is a fun dish to plate, as the rule of odd numbers looks great with scallops. I made sure to plate enough sauce to accompany each and every bite of scallop. The micro-greens serve as a visually stimulating, yet nutritious garnish to the protein-rich starchy beans. 

Be sure to save a glass of Chardonnay, as it pairs wonderfully with this meal.