Scallops with Fava Bean Puree
Savor scallops with a fava bean puree, cooked in a hot pan for perfect sear. Garnished with lemon and tarragon. Perfect for special occasions. #ScallopsWithFavaBeanPuree
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Cooking tools:
- Food processor
- Saute pan
- Pot
- Colander
- Saucepan
- Microplane
- Serving platter
- Paper towel
- Measuring spoon
- Measuring cup
- Stove
- Spoon
- Tongs
- Chef's knife
- Cutting board
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
- pepper
- 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
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