Scallop and Fava Bean Salad
- Total Time
- 20 minutes
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Ingredients
- 1pound fresh fava beans, shelled
- 3tablespoons extra-virgin olive oil
- 1clove garlic, peeled and minced
- 1pound sea scallops
- 1teaspoon kosher salt
- Freshly ground pepper to taste
- Pinch crushed red pepper
- ¼cup fresh lemon juice
- ½cup Italian parsley, chopp
Nutritional analysis per serving (4 servings)
277 calories; 12 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 9 grams dietary fiber; 11 grams sugars; 23 grams protein; 607 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a medium-size pot of water to a boil. Add the fava beans. When the water returns to a boil, blanch the beans until tender but firm, about 2 to 5 minutes. Drain and refresh under cold running water. Skin the beans and set aside.
- Step 2
Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the garlic and saute for 20 seconds. Add the scallops and sprinkle them with salt, pepper and crushed red pepper. Saute until just cooked through, about 3 minutes.
- Step 3
Remove from the heat and toss in the fava beans, lemon juice and parsley. Place in a serving bowl, drizzle the remaining olive oil over the top and serve.
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