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Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree (Emeril Lagasse) Recipe

Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree (Emeril Lagasse) Recipe

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Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree (Emeril Lagasse)

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Ingredients:

Serving

2 tbsp olive oil
18 sea scallops
1 1/2 tsp salt
3/4 tsp white pepper
4 tbsp instant flour (recommended : wondra)
2 tbsp unsalted butter, room temperature
1 recipe lima bean puree, recipe follows
1 recipe garlic , bacon wilted arugula, recipe follows
2 tbsp butter
1/4 cup minced shallots
1 1/2 tsp minced garlic
1 1/2 cups blanched lima beans, (or frozen , defrosted)
3/4 cup vegetable stock , chicken stock or water
1/3 cup heavy cream
4 tsp fresh tarragon leaves
1/4 tsp salt
1/8 tsp freshly ground black pepper
2 oz thick-cut bacon, diced
2 large garlic cloves, thinly sliced
5 oz baby arugula
1/4 tsp salt
1/8 tsp ground white pepper

Directions:

Set a 12-inch saute pan over high heat. Add the olive oil. While the oil is getting hot, Season the scallops with the salt and pepper. Dredge the scallops in the flour and shake to remove any excess flour. Place the scallops in the saute pan and sear for 2 minutes on the first side. Add the 2 tablespoons of butter to the pan and swirl to evenly distribute. Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side or until golden brown and just cooked through. To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer plates. Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6 plates over the tops of the scallops.
Lima Bean Puree:
In a small saucepan over medium-high heat, melt the butter. Add the shallots and cook for 3 minutes. Add the garlic to the pan and sweat for 30 seconds. Add the lima beans and cook, stirring frequently, for 3 minutes. Add the vegetable stock and bring the liquid to a boil. Reduce heat to a simmer and cook for 10 minutes. Remove from the heat and transfer the beans and liquid to a bar blender. Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until very smooth. *Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel. Taste and adjust seasoning, if necessary. Serve hot.
Yield: about 2 cups
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Garlic, Bacon Wilted Arugula:
Set a 10-inch saute pan over medium heat and add the bacon. Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes. Add the garlic and saute for 30 seconds. Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes. Serve immediately.
Yield: 6 servings

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	386.65 Kcal (1619 kJ)
Calories from fat	181.23 Kcal
		% Daily Value*
Total Fat	20.14g	31%
Cholesterol	35.63mg	12%
Sodium	5657.09mg	236%
Potassium	359.12mg	8%
Total Carbs	41.13g	14%
Sugars	1.03g	4%
Dietary Fiber	3.99g	16%
Protein	6.7g	13%
Vitamin C	8.3mg	14%
Vitamin A	0.1mg	3%
Iron	1.7mg	10%
Calcium	90.8mg	9%

Amount Per 100 g
Calories	265.01 Kcal (1110 kJ)
Calories from fat	124.22 Kcal
		% Daily Value*
Total Fat	13.8g	31%
Cholesterol	24.42mg	12%
Sodium	3877.42mg	236%
Potassium	246.14mg	8%
Total Carbs	28.19g	14%
Sugars	0.71g	4%
Dietary Fiber	2.74g	16%
Protein	4.59g	13%
Vitamin C	5.7mg	14%
Vitamin A	0.1mg	3%
Iron	1.2mg	10%
Calcium	62.3mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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