Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa 



1 октября, 2025 AppetizersCitrusHoliday Starters and SidesHolidaysPistachios Автор: admin

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

Инструкции

  1. 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.

Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa 



Теги: Egg-free Lactose-free

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