Roasted Sea Scallops with Bean Fricassée and Pistou Broth

Recipe Photo: 
Recipe Author: 
Daniel Boulud and Peter Kaminsky
Recipe Serves: 
4

For the Pistou Sauce (makes 1 cup):

  • 2 bunches basil (about 8 ounces), leaves only
  • 1/2 clove garlic, peeled
  • 1 teaspoon pine nuts, lightly toasted
  • 1 teaspoon grated Parmesan cheese
  • 1/2 cup extra-virgin olive oil

For the Bean Fricassée:

  • 1/4 pound Romano beans, cleaned, trimmed, and cut into 1-inch segments
  • 1/4 pound wax beans, cleaned, trimmed, and cut into 1-inch segments
  • 1/4 pound haricot verts, cleaned, trimmed, and cut into 1-inch segments
  • salt
  • 1 tablespoon extra-virgin olive oil
  • 8 pearl onions, peeled and quartered
  • 2 cup unsalted chicken stock or store-bought low-sodium chicken broth
  • 1 clove garlic, peeled and finely chopped
  • 1 tablespoon unsalted butter
  • 1 medium beefsteak tomato, peeled, seeded and cut into 1/4-inch dice
  • 1 tablespoon finely chopped basil leaves
  • 1 tablespoon finely chopped Italian parsley
  • 1 tablespoon 1/4-inch diced lemon segments
  • 2 tablespoons pitted and finely chopped Kalamata olives
  • 1 tablespoon sliced almonds

For the Roasted Sea Scallops:

  • 6 tablespoons Japanese rice flakes
  • 2 large eggs
  • 1 tablespoon all-purpose flour
  • salt and freshly ground pepper
  • 8 large sea scallops
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
Recipe Instructions: 

For the Pistou Sauce (makes 1 cup):

  1. Bring a medium pot of salted water to a boil. Plunge the basil into the boiling water and blanch for 2 minutes. Drain the leaves and run under cold water to stop the cooking process. Drain and squeeze the leaves of excess water.
  2. Put all the ingredients in the bowl of a food processor fitted with the steel blade attachment. Process until smooth, about 2 minutes. Transfer to a bowl, press a piece of plastic wrap against the surface, and set aside.

*The pistou can be made a day ahead and kept covered in the refrigerator. Bring to room temperature and stir before using. Extra sauce can be tossed with pasta or spread on toasted croutons or sandwiches. Store in an airtight container, refrigerated, for 1 week or frozen up to one month.

For the Bean Fricassée:

  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 Romano 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 a fine-mesh sieve and place in the ice-water bath to cool. Drain and set aside.
  2. Warm the olive oil in a large sauté pan over medium heat. Add the pearl onions, and cook, while stirring, until the onions are translucent, 3 to 5 minutes. Add the chicken stock and reduce by half. Add the beans, garlic, and butter and cook until the beans are lightly glazed. Add the tomato, basil, parsley, lemon, olives, and almonds and cook until heated through, about 1 minute. Season with salt and pepper and keep warm.

For the Roasted Sea Scallops:

  1. 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.
  2. 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.