Behind the Recipes
Roasted Sea Scallops with Bean Fricassée and Pistou Broth by Chef Daniel Boulud
Makes 4 servings
INGREDIENTS:
For the Bean Fricassée:
1/4 lb. fresh cranberry beans, cleaned
1/4 lb. yellow wax beans, cleaned, trimmed, and cut into 1-inch segments
1/4 pound haricot verts, cleaned, trimmed and cut into 1-inch segments
1 tablespoon extra-virgin olive oil
8 spring onions, peeled and quartered
1/2 cup unsalted chicken stock or store-bought low-sodium chicken broth
1 tbsp. unsalted butter
1 medium beefsteak tomato, peeled, seeded and cut into 1/4-inch dice
1 tbsp. store-bought pistou sauce
1 tbsp. 1/4-inch diced lemon segments
For the Roasted Sea Scallops:
6 tbsp. Japanese rice flakes
2 large eggs
1 tbsp. all-purpose flour
8 large sea scallops
1 tbsp. extra-virgin olive oil
1 tbsp. unsalted butter
Salt and freshly ground pepper
1 cup store-bought pistou sauce
1/2 cup unsalted chicken stock or store-bought low-sodium chicken broth
PREPARATION:
1. Fill a medium bowl halfway with an ice-water bath and set aside. Bring a large pot of salted water to a boil. Add the cranberry and wax beans and cook for 5 minutes. Add the haricot verts and cook until the beans are tender, 5 to 7 minutes. Transfer the beans to an ice-water bath to cool. Drain and set aside.
2. Warm the olive oil in a large sauté pan over medium heat. Add the spring onions, and cook, while stirring, until the onions are translucent, 3 to 5 minutes.
3. Add the chicken stock and reduce by half.
4. Add the beans, garlic, and butter and cook until the beans are lightly glazed.
5. Add the tomato, pistou and lemon and cook until heated through, about 1 minute. Season with salt and pepper and keep warm.
6. Place the rice flakes on a small plate and set aside. In a small bowl, mix together the eggs, flour and a pinch each of salt and pepper. Season the scallops with salt and pepper. Dip one side of each scallop into the egg mixture and then into the rice flakes.
7. Warm the olive oil in a medium nonstick sauté pan over medium heat. Add the scallops, crust side down, and cook for 2 minutes. Add the butter and continue to cook until golden brown, about 2 more minutes, being careful not to burn the rice flakes. Turn the scallops over and cook for another 2 minutes.
8. In a small saucepan, combine the chicken stock and pistou over
medium-high heat and bring to a boil. Season with salt and pepper. Divide the fricassée between four shallow soup bowls. Place the scallops on top and drizzle the pistou sauce around the vegetables.
< PREVIOUS RECIPE NEXT RECIPE >
Share This >
