Seared Diver Scallops with Garlic, Bacon Wilted Arugula and Lima Bean Puree (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons olive oil |
18 sea scallops |
1 1/2 teaspoons salt |
3/4 teaspoon white pepper |
4 tablespoons instant flour (recommended: wondra) |
2 tablespoons unsalted butter, room temperature |
1 recipe lima bean puree, recipe follows |
1 recipe garlic, bacon wilted arugula, recipe follows |
2 tablespoons butter |
1/4 cup minced shallots |
1 1/2 teaspoons 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 teaspoons fresh tarragon leaves |
1/4 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
2 ounces thick-cut bacon, diced |
2 large garlic cloves, thinly sliced |
5 ounces baby arugula |
1/4 teaspoon salt |
1/8 teaspoon ground white pepper |
Directions:
1. 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.
2. Lima Bean Puree:
3. 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.
4. Yield: about 2 cups
5. *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.
6. Garlic, Bacon Wilted Arugula:
7. 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.
8. Yield: 6 servings
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