Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree

Ready in 30 minutes

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Top-ranked recipe named "Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree"

5 avg, 1 review(s) 100% would make again

Ingredients

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2 tablespoons olive oil
18 sea scallops
1 1/2 teaspoons salt
3/4 teaspoon White pepper
4 tablespoons instant flour; (recommended: Wondra)
2 tablespoons unsalted butter; room temperature
1 Lima Bean Puree; recipe follows
1 Garlic Bacon Wilted Arugula; recipe follows

Original recipe makes 6

Servings  

Preparation

Set a 12-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the salt and pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side or until golden brown and just cooked through. To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer plates. Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6 plates over the tops of the scallops.

Lima Bean Puree:

2 tablespoons butter

1/4 cup minced shallots

1 1/2 teaspoons minced garlic

1 1/2 cups blanched lima beans, (or frozen, defrosted)

3/4 cup vegetable stock, chicken stock or water

1/3 cup heavy cream

4 teaspoons fresh tarragon leaves

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

In a small saucepan over medium-high heat, melt the butter. Add the shallots and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the lima beans and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the beans and liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until very smooth. *Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Taste and adjust seasoning, if necessary. Serve hot.

Yield: about 2 cups

Garlic, Bacon Wilted Arugula:

2 ounces thick-cut bacon, diced

2 large garlic cloves, thinly sliced

5 ounces baby arugula

1/4 teaspoon salt

1/8 teaspoon ground white pepper

Set a 10-inch saute pan over medium heat and add the bacon. Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and saute for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes. Serve immediately.

Notes

Don't be daunted by the size of this recipe, it's basicly three small recipes in one. What a great way to use lima beans! They tasted great. The presentation was stunning-"Just like a reasaurant" and "It's too pretty to eat". My husband complimented me again the next morning, WOW! This is definely a keeper. Thanks Emeril.

Credits

Added on Award Medal
Calories Per Serving: 264 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Don't be daunted by the size of this recipe, it's basicly three small recipes in one. What a great way to use lima beans! They tasted great. The presentation was stunning-'Just like a reasaurant' and 'It's too pretty to eat'. My husband complimented me again the next morning, WOW! This is definely a keeper. Thanks Emeril. [I posted this recipe.]
aisha 7 years ago
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