Best 3 Seared Scallops With Warm Tuscan Beans Recipes
**Seared Scallops with Warm Tuscan Beans: A Symphony of Flavors**
Prepare to embark on a culinary journey with our exquisite recipe for Seared Scallops with Warm Tuscan Beans. This dish presents a harmonious blend of delicate seafood and earthy beans, complemented by a medley of aromatic herbs and tangy citrus. The scallops, seared to perfection, offer a tender texture and a slightly caramelized crust, while the Tuscan beans, simmered in a flavorful broth, provide a hearty and comforting base. With a symphony of flavors and textures, this dish promises an unforgettable dining experience.
In addition to the main recipe, we also present two variations that elevate the dish to new heights:
1. **Seared Scallops with Salsa Verde:** This variation introduces a vibrant salsa verde, a herbaceous sauce made with fresh herbs, capers, and anchovies. The salsa verde adds a layer of acidity and freshness, perfectly complementing the richness of the scallops and beans.
2. **Seared Scallops with Lemon-Butter Sauce:** This classic combination of lemon and butter enhances the natural sweetness of the scallops. The tangy lemon juice and the rich, velvety butter create a luscious sauce that elevates the dish to a new level of indulgence.
Whether you prefer the traditional Seared Scallops with Warm Tuscan Beans, the vibrant Seared Scallops with Salsa Verde, or the indulgent Seared Scallops with Lemon-Butter Sauce, each variation promises a culinary adventure that will tantalize your taste buds.
SEARED SCALLOPS WITH WARM TUSCAN BEANS
Make and share this Seared Scallops With Warm Tuscan Beans recipe from Food.com.
Provided by Queen Dana
Categories Beans
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Sprinkle scallops evenly with salt.
- Add scallops to pan; cook 2 minutes on each side or until done.
- Remove scallops from pan; keep warm.
- Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes.
- Add pepper and garlic; cook 20 seconds, stirring constantly.
- Stir in wine; cook 1 minute or until most of liquid evaporates.
- Stir in broth and beans; cook 2 minutes.
- Add spinach; cook 1 minute or until spinach wilts.
- Remove from heat; stir in basil.
Nutrition Facts : Calories 447.9, Fat 9.1, SaturatedFat 1.3, Cholesterol 56.3, Sodium 654.8, Carbohydrate 44.6, Fiber 10.1, Sugar 2.7, Protein 44.7
SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE - (3.7/5)
Provided by ValS
Number Of Ingredients 12
Steps:
- 1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm. 2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil and sprinkle with feta to taste. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.
SEARED SEA SCALLOPS
Steps:
- In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
- Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
- Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.
Nutrition Facts : Calories 179.1 calories, Carbohydrate 15.4 g, Cholesterol 19.8 mg, Fat 7.5 g, Fiber 0.9 g, Protein 12 g, SaturatedFat 1 g, Sodium 1250.8 mg, Sugar 0.5 g
Tips:
- Choose high-quality scallops. Look for plump, firm scallops with a sweet, briny smell. Avoid any scallops that are slimy or have a fishy odor.
- Sear the scallops properly. To get a nice sear on the scallops, make sure your pan is hot before adding them. Sear the scallops for 2-3 minutes per side, or until they are golden brown and cooked through.
- Don't overcrowd the pan. If you overcrowd the pan, the scallops will steam instead of sear. Cook the scallops in batches if necessary.
- Season the scallops simply. A simple seasoning of salt and pepper is all you need to bring out the natural flavor of the scallops.
- Serve the scallops immediately. Seared scallops are best served immediately after they are cooked. They can be served as an appetizer or main course.
Conclusion:
Seared scallops are a delicious and versatile dish that can be enjoyed in many different ways. With their delicate flavor and tender texture, scallops are a perfect choice for a special occasion meal. Whether you serve them as an appetizer or main course, these seared scallops with warm Tuscan beans are sure to impress your guests.
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