Pan-Seared Scallops with White Bean–Salami Salad
By America's Test KitchenPublished on August 31, 2017
Time
30 minutes
Yield
Serves 4
Ingredients
2 (15-ounce) cans cannellini beans, rinsed2 ounces thinly sliced Genoa salami, halved, then cut crosswise into thin strips5 tablespoons extra-virgin olive oil ¼ cup fresh parsley leaves 1 shallot, halved and sliced thin2 tablespoons sherry vinegar 2 tesaspoons Dijon mustard Salt and pepper 1½ pounds large sea scallops, tendons removed
Before You Begin
Our favorite sherry vinegar is Napa Valley Naturals Reserve Sherry Vinegar.
Instructions
- Combine beans, salami, 3 tablespoons oil, parsley, shallot, vinegar, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl. Divide salad among 4 bowls.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned, 1½ to 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Divide scallops evenly among bowls. Serve.
Time
30 minutesYield
Serves 4Ingredients
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
¼ 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
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
¼ 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
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
¼ 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
Why This Recipe Works
Mild, sweet sea scallops pair nicely with this tangy, meaty bean salad.
Before You Begin
Our favorite sherry vinegar is Napa Valley Naturals Reserve Sherry Vinegar.
Instructions
- Combine beans, salami, 3 tablespoons oil, parsley, shallot, vinegar, mustard, 1 teaspoon salt, and 1/4 teaspoon pepper in bowl. Divide salad among 4 bowls.
- Pat scallops dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add half of scallops in single layer, flat side down, and cook, without moving them, until well browned, 1½ to 2 minutes per side. Transfer scallops to plate and tent with foil. Repeat with remaining 1 tablespoon oil and remaining scallops. Divide scallops evenly among bowls. Serve.
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