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Old 06-29-2007, 01:39 PM
kcqueenm's Avatar
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Pan-Roasted Scallops with Fava Bean Purée Recipe

For the fava bean purée:
1 cup fava beans
1/4 cup chopped onion
1 1/2 cloves garlic
1 sprig fresh thyme or a pinch of dried thyme
1/2 tablespoon olive oil
1 small Idaho potato
1/2 cup chicken stock, plus extra
salt to taste
freshly ground black pepper

For the pan roasted scallops:
1 pound bay scallops
salt to taste
freshly ground black pepper
1 tablespoon olive oil

Cooking Instructions
For the fava bean purée:
1. Bring a pot of well salted water to a boil and prepare an ice bath. Remove the outer shell of each fava bean. Blanch the fava beans in the boiling water until they are bright green and tender, about 4 to 5 minutes. Remove the beans and plunge them into the ice bath. When cool, drain and dry on paper towels.
2. In a small sauce pot, cook the onion, garlic, thyme, pinch of salt, fresh pepper and olive oil over medium heat until the onion begins to wilt, about 5 minutes. Add the chicken stock.
3. Peel and dice the potato and add it to the pot. Cook, uncovered, until the potato is completely tender, about 20 minutes. Add a splash of chicken stock as needed to prevent the mixture from drying out.
4. If using fresh thyme, remove it now. Purée the potato mixture in a blender or food processor. Add the fava beans and purée. Add chicken stock by the tablespoon until the consistency is pour-able. Taste and adjust the seasoning with salt and pepper. Keep warm.

For the scallops:
1. Season the scallops with salt and pepper.
2. Add the oil to a sauté pan and heat over high heat.
3. Add the scallops to the hot pan and sear for about 2 minutes on each side.
4. To serve, place 1/4 cup of the fava bean puree in the center of a warmed plate and top with the scallops.
Margaret Ball
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