Scallops
Scallops on truffled bean puree with cherry tomatoes: as an appetizer or main course – scallops and sides bring delight to the palate.
Ingredients
- 425 g white beans (drained weight; canned)
- 1 onion
- 3 tbsp olive oil
- 75 ml classic vegetable broth
- 75 g yogurt (0.3% fat)
- 1 tsp truffle oil
- coarse Sea salt
- Pepper
- 250 g cherry tomatoes (on the stem)
- 2 sprigs sage
- 8 scallops (ready to cook)
Instructions
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1.
Place beans in a sieve, rinse and drain.
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2.
Peel the onion and dice it very finely.
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3.
Heat half of the oil in a pot and sauté the onion cubes until translucent.
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4.
Add the beans, pour in broth to deglaze, and simmer everything over low heat for 4-5 minutes.
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5.
Transfer the beans with broth, yogurt, and truffle oil to a tall container and blend with an immersion blender. Season with salt and pepper.
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6.
Wash cherry tomatoes on the stem and pat dry. Wash sage, pat dry, and pluck the leaves. Rinse scallops, pat dry, and make a diamond pattern on one side by lightly scoring with a knife several times.
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7.
Heat remaining oil in a pan until very hot. Quickly sear the tomatoes on the stem, remove, and keep warm.
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8.
Season scallops with salt and pepper and fry them in the hot oil for 1-2 minutes per side; just before they finish cooking add sage leaves to the pan. Spread bean puree and tomatoes on a plate. Add scallops and sage leaves, sprinkle with sea salt and pepper, and serve.
