Warm White-Bean And Scallop Salad With Spicy Tomato Glaze

Name: Warm White-Bean And Scallop Salad With Spicy Tomato Glaze
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups dried white beans, soaked in water overnight; 10 sprigs thyme; 1 bay leaf; 1/4 teaspoon salt, plus more to taste; 2 cups tomato broth (see recipe); 1 1-by-3-inch orange rind; 1/4 teaspoon freshly ground black pepper; 12 sea scallops, cleaned; 2 bunches arugula or watercress; 1/2 cup minced purple onion

By Molly O'Neill

Total Time: 1 hour
Rating: (0)
Comments: Read comments

Featured in: FOOD; Red Alert

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Ingredients

Yield:4 servings

2cups dried white beans, soaked in water overnight
10sprigs thyme
1bay leaf
¼teaspoon salt, plus more to taste
2cups tomato broth (see recipe)
11-by-3-inch orange rind
¼teaspoon freshly ground black pepper
12sea scallops, cleaned
2bunches arugula or watercress
½cup minced purple onion

Ingredient Substitution Guide

Preparation

Step 1
Combine the beans, thyme and bay leaf in a pot over medium-low heat. Add enough cold water to cover and cook for 30 minutes. Add ¼ teaspoon salt and cook until tender, 10 more minutes. Remove from heat and set aside.
Step 2
Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute. Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes. Remove the scallops and orange rind. Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes. Season to taste with salt.
Step 3
Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula. Spoon in the beans and divide the scallops. Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.