Why this recipe works: Mild, sweet sea scallops pair very nicely with this tangy, meaty bean salad. Perfect for dining al fresco tonight!!
(serves 4)
2 15 oz. cans cannellini beans, drained and rinsed well*
2 oz. thinly sliced genoa salami, halved, then cut crosswise into thin strips
5 T. EVOO
1/4 cup fresh flat-leaf parsley leaves
1 shallot, halved and sliced thin
2 T. sherry vinegar
2 t. Dijon mustard
Kosher* salt and freshly* ground black pepper
1&1/2 lbs. large sea scallops, tendons removed
Lemon crowns*, for garnish
Combine all ingredients through S&P (use 3 T. oil) in a bowl. Divide salad evenly among 4 bowls.
Pat scallops dry with paper towels and season with S&P. Heat 1 T. oil in a 12" nonstick skillet over med.-high heat until just smoking. Add half of the scallops in a single layer, flat side down., and cook, without moving them, until well browned, 1&1/2-2 min. per side. transfer scallops to plate and tent with foil. Repeat with remaining scallops. Divide scallops evenly among the bowls, and serve with lemon crowns, and a warm loaf of crusty bread*.
"The garments that God provides - such as kindness, humility, and gentleness - allow us to meet hostility and criticism with patience, forgiveness, and love. They give us staying power in the storms of life."
Don't forget to have some FUN today!!!!
Love,
Machete Milletti
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