Seared Scallops with Fava Bean Puree

Name: Seared Scallops with Fava Bean Puree
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H25M0.000S
Yield: 4 servings
Ingredients: 4 pounds fava beans in their pods; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 1 medium Yukon gold potato; 1 carrot, cut into large chunks; 1 stalk celery, cut into large chunks; 1 shallot, cut into large chunks; Extra-virgin olive oil, for seasoning; 24 small sea scallops; 1 tablespoon salted butter; 1 tablespoon olive oil; Small fresh mint leaves, for garnish

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Level: Intermediate

Total: 1 hr 25 min
Active: 1 hr 15 min

Yield: 4 servings

Level: Intermediate

Total: 1 hr 25 min
Active: 1 hr 15 min

Yield: 4 servings

Ingredients

4 pounds fava beans in their pods

Kosher salt and freshly ground black pepper

1 medium Yukon gold potato

1 carrot, cut into large chunks

1 stalk celery, cut into large chunks

1 shallot, cut into large chunks

Extra-virgin olive oil, for seasoning

24 small sea scallops

1 tablespoon salted butter

1 tablespoon olive oil

Small fresh mint leaves, for garnish

Directions

Remove the favas beans from their pods.
In a medium pot, bring 6 cups water to a boil and salt it. Prepare an ice water bath. Add the fava beans to the boiling water and cook briefly to loosen their skins, 30 seconds to 1 minute. Drain with a spider and add to the ice water to stop the cooking. Reserve the boiling water. Peel the skins from the fava beans.
Add the potato, carrot, celery and shallot to the boiling water. Season with some salt, reduce to a low boil and cook to flavor the broth until the potato is tender, about 30 minutes. Remove the potato, peel it under running water, and cut it into chunks. Set aside the carrot, celery, shallot and broth.
Add the fava beans, the potato and the vegetables from the broth to a food processor along with a ladleful of the broth. Season with some salt and pepper to taste. Blend until smooth, adding a little more broth if necessary. Add some extra-virgin olive oil to taste.
Season the scallops lightly on both sides with salt and pepper. Melt the butter and 1 tablespoon olive oil in a nonstick pan. Once foaming and hot, sear the scallops, about 3 minutes on each side. Do not move the scallops while they are searing or they might break.
Place a generous 2 tablespoons of fava puree in the center of each of 4 small plates. Place some seared scallops on top of each and garnish with a few mint leaves.

My Private Notes

Show: Extra Virgin

Episode: James Beard Supper

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Seared Scallops with Fava Bean Puree

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