Name: Seared scallops in white bean puree
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon extra virgin olive oil, plus extra, for brushing; 30 gram butter; 8 eschalots, roughly chopped; 2 clove garlic, chopped; 1 anchovy; 2 1/2 cup vegetable or chicken stock; 2 400g cans cannellini or butter beans, drained, rinsed; 1 bay leaf; 1/3 cup cream; 2 radicchio lettuce hearts, cut into wedges; 12 scallops, trimmed; sliced wood-fired bread, toasted, to serve

Ingredients

1 tablespoon extra virgin olive oil, plus extra, for brushing

30 gram butter

8 eschalots, roughly chopped

2 clove garlic, chopped

1 anchovy

2 1/2 cup vegetable or chicken stock

2 400g cans cannellini or butter beans, drained, rinsed

1 bay leaf

1/3 cup cream

2 radicchio lettuce hearts, cut into wedges

12 scallops, trimmed

sliced wood-fired bread, toasted, to serve

Method

1.In a large saucepan, heat oil and butter together on high. Saute eschalots, garlic and anchovy 2-3 minutes until tender. Reduce heat to medium. Cook for further 8-10 minutes, stirring occasionally, until mixture begins to caramelise.

2.Mix in stock, beans and bay leaf. Bring to boil. Reduce heat to low and simmer, covered, 15 minutes. Remove bay leaf. Using a hand blender or food processor, process mixture until smooth. Stir in cream and season to taste.

3.Preheat chargrill on high. Lightly oil radicchio and scallops. Season to taste. Char-grill scallops for about 1 minute each side, until golden. Char-grill radicchio 1 minute, until outside leaves wilt.

4.Serve soup topped with radicchio and scallops. Finish with a drizzle of extra virgin olive oil and serve with toast.

Scallop roe can either be retained or removed. Add extra stock to make the soup the consistency you like.
Note

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Ingredients

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