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Seared Scallops with Whipped Beans_MidPage

Seared Scallops with Whipped Beans

Easy, smoky, and flavorful, these seared scallops with white beans will be your new favorite entree.
4.46 from 11 votes
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 594kcal

Equipment

  • Skillet
  • Saucepan

Ingredients

Whipped Beans:

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:

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!

Nutrition

Calories: 594kcal | Carbohydrates: 58g | Protein: 26g | Fat: 19g | Sodium: 372mg | Fiber: 11g | Sugar: 6g | Vitamin C: 31mg
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