California Central Coast Recipes

Scallops with Two Bean Cream

©2017 TheRomanticTable.com
Scallops with Two Bean Cream is a chic modern combination of seared scallops and bean creams, The scallops are lightly floured, seared, then served with a combination of black and white bean "cream" sauces; an old mellow Italian white bean recipe and a spicy black bean recipe from Colonial California. Kind of an Old World classic meets a New World upstart you might say.

The "cream" in the sauce is actually healthy --not real cream, just a puree of some of the beans added back. Starting with a classic trito (which you know means it's going to be very mellow) for the white cream, and a spicy California trito for the black cream, we make two savory sauces, one with white cannellini beans with fresh rosemary for a classic Mediterranean flavor and the other with black beans, cumin and a bit of jalapeno for a little new world spice and heat.

If you are pressed for time, use the white bean cream for a classic Mediterranean dish. But if you can make both creams , this is a very elegant dish worthy of your best guests!


www.theromantictable.com ©2017, Scallops with Two Bean Cream
Preparation time: 30 minutes
Cooking time: 1 hour
MAKES 4 SERVINGS.
re-calculate ingredients for:



Ingredients.

The Bean Creams.

Black Bean Cream
1/2 pound Black Beans
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic
1/2 cup Carrot , coarsely chopped
1 cup White Onion , coarsely chopped
1 Jalapeño Pepper , minced
1/2 teaspoons cumin
2 Tablespoons Fresh Oregano , minced
2 Tablespoons Fresh Cilantro , minced
2 Tablespoons Sherry

White Bean Cream
1/2 pound Cannellini Beans
2 Tablespoons Extra Virgin Olive Oil
2 cloves Garlic
1/2 cup Carrot coarsely chopped
1/2 cup Celery coarsely chopped
1 cup Chopped White Onion
2 springs Rosemary
2 springs Thyme
2 springs Fresh Italian Parsley

The Scallops

1 pound Large Sea Scallops
1/2 cup Milk (if needed see text)
1/2 cup Wondra or Cake Flour
1/4 cup Toasted Bread Crumbs
1/2 teaspoons Italian Parsley chopped.
3 Tablespoons Extra Virgin Olive Oil


Preparation Directions.

1 Rinse and clean the beans, In separate dishes, cover the beans with one inch of water and soak for 4 hours or over night.

2 To prepare the white bean cream, in a heavy bottom pot or sauce pan over medium heat, add the olive oil, carrot, onion and celery and saute until soft and the onion is translucent, Add the garlic and continue to saute for a few minutes more.

3 Add the soaked and drained white beans, the rosemary, thyme and parsley sprigs. Cover the beans with 1 inch of water and bring the contents to a simmer and continue to cook until the beans are tender, about 1 hour.

4 When the beans are tender, remove the spice springs, and drain the beans, reserving about 1 cup of the liquid. Reserve 1 cup of the beans and a bit of the cooked vegetables if you like, and place the remaining beans and vegetables into a food processor and puree with 1/2 cup of the reserved liquid. Puree to a smooth cream, adding a little extra reserved liquid back if required.

5 When done, remove the bean cream from the food processor and place into a sauce pan. If you are doing both a black and white bean cream (see below) add the reserved Black Beans back to the white bean cream cream. Add pepper and salt to taste. If you are just doing white beans add the reserved white beans back and proceed as above. When done, cover the sauce pan and keep warm.

6 To prepare the black bean cream, in a heavy bottom pot or sauce pan over medium heat, add the olive oil, carrot, onion and Jalapeño Pepper, and saute until soft and the onion is translucent, Add the garlic and continue to saute for a few minutes more.

7 Add the soaked and drained beans, and the cumin, oregano, cilantro and sherry. Cover the beans with 1 inch of water and bring the contents to a simmer and continue to cook until the beans are tender, about 1 hour.

8 When the beans are tender, drain the beans, reserving about 1 cup of the liquid. Reserve 1 cup of the beans and a bit of the cooked vegetables if you like, and place the remaining beans and vegetables into a food processor and puree with 1/2 cup of the reserved liquid. Puree to a smooth cream, adding a little extra reserved liquid back if required.

9 When done, remove the bean cream from the food processor and place into a sauce pan. If you are doing both a black and white bean cream (see below) add the reserved White Beans back to the black bean cream. Add pepper and salt to taste. If you are just doing black beans add the reserved black beans back and proceed as above. When done, cover the sauce pan and keep warm.

10 Prepare the scallops last. If the scallops are thick, more than one half inch, cut them horizontally into two thinner disks.

11 Mix the flour and the toasted bread crumbs together with the 1/4 cup chopped Italian parsley. If the scallops are dry, dip the scallops into the optional milk, then lightly coat the scallops with the flour mixture.

12 Heat the olive oil in a non-stick saute pan over medium heat. Working in batches, place the scallops without crowding into the hot pan, and lightly sear each side, about two to three minutes per side depending upon thickness. You may need to add a little extra oil between batches.

13 To serves, spoon a small pool of each cream on opposite sides of a warm plate, then arrange the scallops attractively on top with a spring of Rosemary for garnish.


Wine and Food Pairing and Serving Suggestions.

Any white wine with citrus overtones and good acidity will go very well with this dish. A Pinot Grigio or a Alsatian style Riesling would be a good selection.

If you opted for just the white bean cream with rosemary for a light meal or luncheon, and are daring try an off-dry orange muscat.

A tip from Sue!

Mark perishable ingredients

When ever you bring home a brand new spice, oil, vinegar, flour, sugar or other perishable ingredient, mark the bottle/container with the day’s date with a felt tip pen. Most "permanent markers" will write on just about any container.

That way if you don’t use it very much, but it’s been opened, you know how fresh it is. For an important meal don’t “submarine yourself” by using past expiration ingredients that have long lost their fresh taste and flavor.