Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 5pounds fresh fava beans, shelled
- ½cup chicken broth, homemade or low-sodium canned
- ¾cup heavy cream
- 2½teaspoons kosher salt, plus more to taste
- Freshly ground pepper to taste
- 4teaspoons olive oil
- 1pound shiitake mushrooms, stemmed and thinly sliced
- 1½pounds sea scallops
- 1tablespoon fresh lemon juice
- 4teaspoons coarsely chopped Italian parsley
Nutritional analysis per serving (8 servings)
433 calories; 13 grams fat; 6 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 2 grams polyunsaturated fat; 59 grams carbohydrates; 23 grams dietary fiber; 28 grams sugars; 35 grams protein; 1026 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
Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
- Step 2
Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
- Step 3
Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
- Step 4
Mound about ⅓ cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
Private Notes
Comments
We grow fava beans and shiitakes in our garden and had both ready to harvest today. With scallops from today’s farmer’s market, a couple of gardeners sat down to a really fantastic meal tonight. Followed the recipe as written and will make it again next time we have both favas and shiitakes ready at the same moment.