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Pan Roasted Scallops with Fava Bean Puree


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Serves | Prep Time | Cook Time

Ingredients

For the fava bean purée:
1 cup fava beans
1/4 cup chopped onion
1 1/2 cloves garlic
1 sprig fresh thyme or a pinch of dried thyme
1/2 tablespoon olive oil
1 small Idaho potato
1/2 cup chicken stock, plus extra
salt to taste
freshly ground black pepper

For the pan roasted scallops:
1 pound bay scallops
salt to taste
freshly ground black pepper
1 tablespoon olive oil


Bring a pot of well salted water to a boil and prepare an ice bath. Remove the outer shell of each fava bean. Blanch the fava beans in the boiling water until they are bright green and tender, about 4 to 5 minutes. Remove the beans and plunge them into the ice bath. When cool, drain and dry on paper towels.


2. In a small sauce pot, cook the onion, garlic, thyme, pinch of salt, fresh pepper and olive oil over medium heat until the onion begins to wilt, about 5 minutes.


Pairs Well With


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