PAN FRIED SCALLOPS, CANNELLINI BEAN SAUCE AND CRUSTY GARLIC BREAD
Serves two. Prep time: 15 minutes, Cooking time: 25 minutes.
Ingredients:
6 Scallops
1 Tin of cannellini beans
3 Garlic cloves, crushed
1 Bunch parsley, finely chopped
1 Lemon’s juice and zest
4 Slices of ciabatta bread
40g Unsalted softened butter
Extra virgin olive oil
Salt and pepper
Method:
Pre-heat your oven to 180 degrees Celsius.
Melt 20g of butter in a frying pan on a low heat. Add in 2 crushed garlic cloves and fry for a couple of minutes making sure to stir constantly.
Reserve 2 tbsp of the bean liquid, then drain and wash your beans. Add the bean liquid and beans to the frying pan. Finally add in a large handful of chopped parsley, salt, pepper, half a lemon’s zest and half a mug of water. Simmer on a low heat for 20 minutes. Keep adding water if the sauce thickens too much.
Mix the rest of the butter with a handful of parsley and the last crushed garlic. Toast the ciabatta and spread the butter mixture on top. Place the ciabatta in the oven for 7 minutes.
While the ciabatta is cooking, heat up some olive oil in a pan. Salt the scallops and fry for 3 minutes on each side.
Place the cannellini beans on the bottom of a serving dish. Drizzle on olive oil. Top with scallops, lemon zest, lemon juice and parsley. Serve with the garlic bread.