Name: Pan-Seared Scallops with White Bean–Salami Salad
Total time: 30 min
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; 1/4 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.