Pan-Seared Scallops

Mediterranean Pan-Seared Scallops with White Bean Puree: Perfectly golden scallops served over creamy cannellini bean puree with roasted tomatoes, crispy prosciutto, and fresh arugula. This restaurant-quality dish brings together the bright flavors of the Mediterranean in one stunning plate that's surprisingly simple to make at home.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Scallops

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Calories: 485kcal

Equipment

Chopping Board

Chef's Knife

Baking Dish

2 Skillet

Ingredients

For the Roasted Tomatoes & Prosciutto:

4 large plum tomatoes quartered
Salt and fresh ground pepper to taste
1 pinch dried oregano
8 slices prosciutto torn
Olive oil as needed

For the White Bean Puree:

2 garlic cloves minced
4 dried red chilies ground
12 anchovies drained and chopped
2 16 ounce cans cannellini beans, drained and rinsed
Olive oil as needed

For the Scallops:

16 large sea scallops dried well
Salt and pepper for seasoning
Olive oil for searing
Lemon vinaigrette as needed
Fresh arugula torn

Instructions

Preheat oven to 475°F. Sprinkle quartered tomatoes with salt, pepper, and oregano.
Place tomatoes skin side down on a sprayed baking sheet. Roast for 10 minutes.
Scatter torn prosciutto around the tomatoes and roast for an additional 10 minutes.
Meanwhile, heat a little olive oil in a skillet over medium heat. Add minced garlic and ground chilies, sauté for 2 minutes.
Add chopped anchovies and cannellini beans to the skillet. Sauté for 2 more minutes.
Add a little water to loosen the mixture, then mash with additional olive oil to desired consistency. Keep warm.
Heat olive oil in a large skillet until very hot. Season scallops with salt and pepper.
Sear scallops for 2 minutes on each side until golden brown and cooked through.
Toss seared scallops with a little lemon vinaigrette.
Place warm bean puree on plates. Arrange scallops, roasted tomatoes, and crispy prosciutto on top. Scatter fresh arugula over the dish.

Notes

Pat scallops completely dry and remove the side muscle for the best sear - moisture is the enemy of browning

Don't move scallops once they hit the pan - let them develop a golden crust before flipping

Substitute white beans with cannellini or navy beans if unavailable

Make the bean puree up to 2 days ahead and reheat gently with a splash of water

For less heat, reduce the dried chilies or use red pepper flakes instead

Room temperature scallops sear more evenly than cold ones - remove from refrigerator 15 minutes before cooking

If anchovies are too strong for your taste, start with half the amount and adjust

Nutrition