Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa
Ингредиенты
- 2 cups (500 ml) dry white beans (Baby Lima), soaked in water for 24 hours
- 5 cups (1.25 litres) chicken broth
- 3/4 cup (180 ml) butter
- Grated zest of 2 Meyer lemons (see note)
- Salt and pepper
- 6 blood oranges, cut into skinless sections and diced
- 1/4 cup (60 ml) chopped fresh chives
- 3 tablespoons (45 ml) olive oil
- 12 large scallops, patted dry
- 2 tablespoons (30 ml) olive oil
- 2 tablespoons (30 ml) butter
- 1/4 cup (60 ml) chopped toasted pistachios
Инструкция
- In a saucepan, bring the beans with the broth to a boil. Cover and cook until the beans are very tender, about 1 hour and 15 minutes. Drain the broth for another use (soup or other). In a blender, purée the beans until very smooth with the butter and lemon zest. Add broth, as needed. Season with salt. Keep warm.
