These seared scallops with whipped white beans are smoky, spicy, and so flavorful. Best of all, you can throw them together quickly.
Who doesn’t love a delicious plate of succulent seared scallops? In this recipe, perfectly seared scallops are served on top of stewy, garlicky tomatoes and piled on to creamy whipped white beans. It’s a flavor-rich meal that’s so easy to prepare!
The colors in this dish are just so beautiful aren’t they?
The best part of this scallops and whipped beans recipe is that you don’t need many ingredients to make a delicious, restaurant-quality dinner at home.
How to Make Seared Scallops with Whipped Beans:
Making this recipe is a breeze. First, make the beans. Start by sautéing a shallot and then adding the spices, smoked paprika and crushed red pepper. Next, add the beans and a little stock and bring to a boil. Simmer for about 30 minutes or until the beans are very tender. Finally, add a bit of cream and season to your preference. Use an immersion blender to blend until the beans are very creamy and smooth.
While the beans simmer, prepare the tomatoes and scallops. Start by sautéing tomatoes in a little oil and butter until the tomatoes become very soft. Add the aromatics, garlic and scallions, and then white wine and bring to a boil. Cook over medium heat for about 12 minutes until the sauce reduces. Mount butter into the sauce, if you like, and season to taste. Transfer the sauce to a bowl and keep warm and wipe out the skillet.
Finally, cook the scallops. Heat a little oil in the same skillet over medium-high heat until very hot. Pat the scallops dry thoroughly and season with salt and pepper and transfer to the hot oil. Cook for about 2 minutes until very well seared. Flip and cook an additional 1-2 minutes. Transfer to a plate.
From there, it’s just a matter of plating. Spoon the beans on to plates and use the back of a spoon to smooth them out. Pile the tomatoes on top and arrange the scallops on top.
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Seared Scallops with Whipped Beans
Equipment
- Skillet
- Saucepan
Ingredients
Whipped Beans:
- 2 teaspoons neutral cooking oil divided
- 1 shallot peeled and diced
- 1 tablespoon butter
- 28 ounce can white beans such as cannellini or great northern, drained and rinsed
- 1½ teaspoons smoked paprika
- 1 teaspoon crushed red pepper
- 2 cups vegetable stock
- ¼ cup heavy cream
- Salt and pepper to taste
Stewy Tomatoes
- 2 teaspoons neutral oil for frying
- 1 pint cherry tomatoes
- 4 scallions trimmed and minced
- 5 cloves garlic peeled and minced
- ¾ white wine
- ½ teaspoon crushed red pepper
- 1 tablespoon butter optional
- Salt and pepper to taste
Scallops:
- 12 dry-packed sea scallops muscle removed
- 1 tablespoon neutral cooking oil
- Salt and pepper to taste
- Butter optional
Lemon Pepper Garnish (Optional):
- 1 teaspoon whole white peppercorns
- 1 teaspoon whole pink peppercorns
- Zest of ½ lemon
- Flaky sea salt
Instructions
Prepare the Lemon Pepper Garnish (Optional):
- Transfer the peppercorns to a mortar and pestle and grind until completely crushed. Add the flaky sea salt and lemon zest and toss to combine. Set aside. If you don't have a mortar and pestle, simply transfer the peppercorns to a gallon storage bag and use a heavy bottomed pan to crush the peppercorns.
Cook the Whipped Beans:
- Heat the oil in a saucepan over medium heat. Add the shallot and cook for 4-5 minutes until softened.
- Melt the butter into the pot. Once frothy, add the paprika and crushed red pepper and cook for 20-30 seconds until fragrant. Add the beans and toss to coat.
- Add the stock and bring to a boil. Reduce heat and simmer for 25-30 minutes until very tender. Taste and season with salt. Stir in the heavy cream.
- Use an immersion blender to puree the beans until very smooth and creamy. Turn the heat to low and keep the beans warm. If necessary, add more liquid to the pot as it cooks but the beans should be thick and creamy.
Cook the Tomatoes:
- Heat 2 teaspoons oil in a skillet over medium heat. Once hot, add the tomatoes and cook for 7-8 minutes until they begin to burst.
- Stir in the scallions and garlic and cook for 45 seconds until fragrant.
- Pour in the white wine and bring to a boil. Reduce heat to medium and cook until the alcohol has evaporated and the sauce has thickened. Season with salt, pepper, and crushed red pepper. If desired, mount 1 tablespoon butter into the sauce and cook for 2-3 minutes more until thickened. Transfer to a bowl and keep warm. Wipe out the pan.
Cook the Scallops:
- Heat the oil in the skillet over high heat until very, very hot. Pat the scallops dry and season with salt and pepper.
- Add the scallops in an even layer (in batches, if needed) for 2 minutes without moving. Flip and add the butter to the pot and cook an additional 1-2 minutes or until the scallops are cooked through but not overcooked. Turn off the heat and transfer to a plate.
To Serve:
- Divide the beans between plates and use the back of a spoon to smooth them out. Pile the tomatoes on top and arrange the seared scallops on the tomatoes. Garnish with the lemon pepper topping, if desired. Enjoy!
