Pan-Seared Scallops with White Bean–Salami Salad | America's Test Kitchen

Name: Pan-Seared Scallops with White Bean–Salami Salad | America's Test Kitchen
Ingredients: 2 (15-ounce) cans cannellini beans , rinsed; 2 ounces thinly sliced Genoa salami , halved, then cut crosswise into thin strips; 5 tablespoons extra-virgin olive oil; 1/4 cup fresh parsley leaves; 1 shallot , halved and sliced thin; 2 tablespoons sherry vinegar; 2 tesaspoons Dijon mustard; Salt and pepper; 1½ pounds large sea scallops , tendons removed

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Genoa salami adds meaty depth to the seared salad and creamy beans in this 30-minute supper.

Keywords

Fish & Seafood
Pork
Beans
Weeknight
Main Courses

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Ingredients

2 (15-ounce) cans cannellini beans , rinsed
2 ounces thinly sliced Genoa salami , halved, then cut crosswise into thin strips
5 tablespoons extra-virgin olive oil
1/4 cup fresh parsley leaves
1 shallot , halved and sliced thin
2 tablespoons sherry vinegar
2 tesaspoons Dijon mustard
Salt and pepper
1½ pounds large sea scallops , tendons removed