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.