Grilled Scallops With Borlotti Bean Puree
Adapted from chef Danny Russo
Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 6 (2 scallops each)
- 12 scallops in half shell
Borlotti Bean Puree
- 100g/3.5ozs. brown onion finely diced
- 400g/14oz tin Borlotti Beans from Europe
- 150g/5ozs tomato puree
- 2 cloves garlic – finely chopped
- 100ml/3.5flozs. extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
For Salsa Verde (this makes more than you will need but is great on grilled meat or seafood or even just on bread)
-
150ml/5flozs. extra virgin olive oil
-
25g/1oz fresh breadcrumbs
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20ml/0.7flozs white wine vinegar
-
4 anchovy fillets finely chopped
-
25g/1oz. capers finely chopped
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25g/1oz. cornichons finely chopped
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1 bunch parsley, leaves only
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1 hard boiled egg yolk
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1 teaspoon Dijon mustard
Step 1 - Make borlotti bean puree: Drain and rinse borlotti beans. Heat saucepan with 50ml/1.7flozs EVOO and gently sauté the garlic and onion slowly until soft and fragrant. Add tomato and sauté further for 2-3 minutes. Add borlotti beans and fold in and cook slowly for 3 mins. Place the mixture in a food processor with the remainder of the oil, salt and pepper and blitz until smooth and set aside.
Step 2 - Make salsa verde: Add all ingredients to food processor and blitz until smooth and creamy. Season to taste and set aside.
Step 3 - For Scallops: Heat grill to medium-high and place scallop shell side down, with a drizzle of olive oil and grill until scallops have just cooked through and have lost most translucence. Set aside with shell on serving platter. Gently prise the scallop from the shell with a sharp paring knife. Spoon borlotti puree onto shell, top with scallop and finish with some salsa verde.