Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa
Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa
Instructions
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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
