1 delicious seared scallop with white bean ragu and charred lemon.
Want a light and delicious meal? Seared scallops with white bean ragu and charred lemon are the answer! Imagine plump, seared scallops nestled on a bed of creamy, Italian-style white bean ragu. A squeeze of charred lemon adds a smoky touch, creating a symphony of textures and flavors that will tantalize your taste buds.
1 Delicious Seared Scallop with White Bean Ragu and Charred Lemon
Description
1 delicious seared scallop with white bean ragu and charred lemon.
Calling all seafood fans! Craving a light yet flavorful dish? Look no further than seared scallops with white bean ragu and charred lemon. This recipe is a symphony of textures and tastes, featuring the delicate sweetness of perfectly seared scallops nestled on a bed of comforting, creamy white bean ragu. The unexpected smoky twist from charred lemon elevates the entire dish, leaving you wanting more.
Searing Scallops to Perfection:
These delicate beauties are the stars of the show. Here's how to ensure they shine:
Pick the Right Scallops: Opt for dry (diver) scallops. Their firmer texture sears beautifully compared to wet scallops. Choose large, uniformly sized ones for even cooking.
Dry is Key: Pat the scallops completely dry with paper towels. Excess moisture prevents them from browning beautifully.
Simple Seasoning: Highlight their natural sweetness with just salt and freshly ground black pepper.
High Heat, Quick Sear: Achieve a golden brown crust while keeping the inside perfectly cooked. Use a heavy-bottomed pan on high heat with a generous amount of oil (canola or grapeseed oil). Once hot and shimmering, carefully place the scallops, leaving space to avoid crowding. Sear undisturbed for 2-3 minutes per side, until golden brown and opaque throughout.
Creating the Creamy White Bean Ragu:
This creamy ragu forms the base for the scallops. Here's how to craft it:
Soak the beans: For the best texture, soak cannellini beans for at least 4 hours or overnight. Soaking not only reduces cooking time but also improves digestibility. Canned beans are a convenient alternative, just rinse them thoroughly before using.
Building Flavor: Sauté chopped onions and garlic in olive oil over medium heat until softened and fragrant. This forms the base of the ragu's flavor.
Introducing the Beans: Drain the soaked beans and add them to the pot with the softened aromatics.
Broth Boost: Pour in your preferred broth (chicken or vegetable) just enough to cover the beans. Bring to a simmer and cook until the beans are tender (about 20–25 minutes).
Creamy Comfort: Use an immersion blender or food processor to partially puree the mixture for a creamy and luxurious texture. Adjust the level of creaminess to your preference.
Seasoning Symphony: Don't forget to add a touch of Italian seasoning, a pinch of red pepper flakes (optional) for a hint of heat, and salt and pepper to taste.
The Smoky Touch: Charring the Lemons
Charred lemons add a surprising and delightful twist to this dish. The smokiness complements the richness of the ragu and the sweetness of the scallops, creating a truly unique flavor profile.
Hemi Power: Cut your lemons in half. Use a grill pan or a cast-iron skillet to achieve the char. Heat the pan over medium heat and place the lemon halves, cut-side down.
The Art of the Char: Let the lemons sizzle and cook for a few minutes, until beautiful char marks develop on the flesh. Don't overcook them, or they'll become too soft.
Squeeze of Citrus: Once charred, remove the lemons from the heat and squeeze the juice over the cooked scallops and white bean ragu. The charred bits add a smoky depth to the dish.
Plating Perfection:
Now comes the fun part—presenting your masterpiece!
Spoon the Ragu: Start by scooping a generous amount of the creamy white bean ragu onto a serving plate. This will form the base for your scallops.
Ingredients
Instructions
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Heat 2 teaspoons of oil in a large skillet over medium-high heat.
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Add your leafy greens and cook them, stirring frequently, until they wilt (around 4 minutes).
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Stir in the garlic, capers, and a quarter teaspoon of pepper.
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Cook for another 30 seconds, stirring occasionally, until fragrant.
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Add the beans, broth, and wine to the pan with the wilted greens.
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Bring it to a simmer.
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Reduce the heat to maintain a low simmer, cover the pan, and cook for 5 minutes.
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Remove the pan from the heat and stir in the butter.
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Cover it again to keep everything warm.
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While the bean mixture simmers, season your scallops with the remaining quarter teaspoon of pepper.
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Heat the remaining 1 teaspoon of oil in a separate large non-stick skillet over medium-high heat.
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Sear the scallops in the hot oil until they're browned on both sides (about 4 minutes total). Transfer them to a clean plate.
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Add the lemon halves, cut-side down, to the pan used for the scallops.
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Cook them for about 2 minutes until charred. Cut the charred lemons into wedges.
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Sprinkle both the cooked scallops and the bean ragu with fresh parsley.
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Serve the dish with the charred lemon wedges on the side.
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