Scallops with Fava Bean Puree | Ciao Italia

Ingredients

• 5 pounds fava beans (equals 2 1/2 cups approximately, when shelled)
• 2 tablespoons Filippo Berio extra virgin olive oil
• 1 clove garlic, minced
• 1 pound large dry sea scallops, well dried with paper towels
• 1 teaspoon hot red pepper paste or red pepper flakes
• Salt and pepper to taste
• 2 tablespoons butter
• Zest and juice of two large Meyer lemons plus lemon wedges for garnish
• 1/4 teaspoon coarse black pepper
• 2 tablespoons minced fresh tarragon
• Lemon wedges for garnish
• Ingredients