Grilled Scallops With White Bean Purée

Name: Grilled Scallops With White Bean Purée
Ingredients: 1 tbsp extra virgin olive oil; 2 1/2 tbsp butter; 8 None shallots, roughly chopped; 2 cloves garlic, minced; 1 None anchovy; 1/2 cup vegetable or chicken stock; 2 (13.5 oz) cans cannellini or fava beans, drained, rinsed; 1 None bay leaf; 1/3 cup heavy cream; 2 None radicchio hearts, cut into wedges; 12 None scallops, trimmed; None None sliced toast, to serve

12 ingredients

3 steps

Ingredients

1 tbsp extra virgin olive oil
2 1/2 tbsp butter
8 None shallots, roughly chopped
2 cloves garlic, minced
1 None anchovy
1/2 cup vegetable or chicken stock
2 (13.5 oz) cans cannellini or fava beans, drained, rinsed
1 None bay leaf
1/3 cup heavy cream
2 None radicchio hearts, cut into wedges
12 None scallops, trimmed
None None sliced toast, to serve

Directions

1

In a large saucepan, heat oil and butter over high heat. Saute shallots, garlic and anchovy for 2-3 mins, until tender. Reduce heat to medium and cook for 8-10 mins, stirring occasionally, until mixture begins to caramelize. Add stock, beans and bay leaf. Bring to a boil, reduce heat and simmer, covered, for 15 mins. Remove bay leaf and puree. Add cream and season.
2

Preheat grill. Lightly oil radicchio and scallops. Season. Grill scallops for 1 min per side, until golden. Grill radicchio for 1 min, until outside leaves wilt.
3

Serve soup topped with radicchio and scallops. Drizzle with extra virgin olive oil and serve with toast.