Lemony brothy beans with scallops
It's just a big bowl of love. Lemony brothy beans with scallops is a recipe that I think everyone will love.
Servings: 4
Ingredients
- 1 garlic bulb
- 1 cup olive oil 8oz
- 500 g scallops
- 1 leek white and pale green parts sliced thinly
- 250 g cherry tomatoes 8oz
- 2 cups chicken stock 16oz
- 400 g cannellini beans 14oz, drained
- 1 tsp lemon zest
- 1 tbsp lemon juice
- parsley finely chopped
- salt + pepper
Instructions
- Preheat the oven to 120 degrees C / 250 degrees FÂ
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has slightly browned in colour and is soft to touch. Separate the oil from the garlic cloves by passing the through a fine mesh strainer that is placed over a bowl.
- Pat the scallops dry with absorbent paper and season lightly with salt.
- In a stainless steel or non stick fry pan on a medium â high heat, bring 2 tablespoons of the garlic confit olive oil to heat. Once there is a slight haze coming from the pan, place the scallops into the pan. Leave to cook for 2 â 3 minutes on each side or until they have formed a golden crust. Set to the side. Do this step in batches so the pan is not overcrowded and the scallops broil.
- In a clean fry pan on a medium heat, bring 2 tablespoons of the garlic confit olive oil to heat. Add the leeks and garlic confit cloves to the pan and sautee for 5 minutes or until the leeks have slightly softened. Add the cherry tomatoes to the pan and cook for 5 minutes or until they have burst open and have become jammy.
- Add the chicken stock, beans, lemon zest and juice and generous amount of salt and pepper to the pan. Bring to the boil then reduce to a gentle simmer. Simmer for 10 minutes, stirring occasionally.
- Sprinkle the parsley all over and stir through. Top the brothy beans with the seared scallops, an extra sprinkling of parsley and chili flakes if using. Serve immediately.
