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Posted on Sep 24, 2009 in
Pan Seared Sea Scallops with Green Sea Beans

I first had Green Sea Beans when I was in Europe and have liked them ever since. They are tender, crisp and have a natural sea-salt flavor that does not require additional seasoning. They come from the northwest and may never reach the status of a regular vegetable, but you should try them with any kind of seafood if you ever have the opportunity. Also remember to buy "dry pack" scallops. These are not treated with any sodium triphosphates - a chemical that helps retain water in the scallop and does not help their flavor profile. Always read labels and ask for dry pack only.

Pan Seared Sea Scallops/Green Sea Beans/Oven Dried Tomatoes

with Saffron Cream Sauce

Serves 4

Saffron Cream Sauce

1/2 tbsp. Chopped Garlic

1/2 tbsp. Chopped Shallots

2 oz. Sweet Butter

6 oz. Clam Juice

1 pint Heavy Cream

1 tsp. Saffron Threads

Salt, fresh Ground Pepper

In a sauce pan, melt the butter, add the garlic & shallots & simmer for 2 minutes. Add the clam juice & saffron. Reduce by 80% then add the cream and boil down 50% until sauce becomes thick. Check seasoning and keep warm on the side. It should have a nice light yellow color. Too much saffron will produce a deep yellow color and give a medicinal taste.

Scallops and Vegetables

20 ea. Dry Pack Sea Scallops

1/4 cup Extra Virgin Olive Oil

8 oz. Green Sea Beans, blanched

4 ea. Roma Tomatoes

1/4 cup Italian Dressing

1/2 tbsp. Kosher Salt

Fresh Ground Black Pepper

Turn oven on to 350. Wedge the roma tomatoes, add the Italian dressing season with salt & pepper and mix together in a bowl. Place on metal pan and place in oven for 30-60 minutes. If you have a convection oven, the tomatoes will dry out quicker. You want to dry out the tomatoes by 50% in order to concentrate the sugars. Pull from oven and hold on the side.

Season the scallops with salt & pepper and begin searing in a hot, non stick pan for 3 minutes. In the meantime, warm up the blanched sea beans with some melted butter. Place the beans and oven dried tomatoes on a plate. Turn the scallops and cook another 3 minutes. Remove from heat and place scallops on some paper towel. Garnish the scallops with some of the oven dried tomato, sour cream and cured black olive, then add the scallops to the top of the sea beans and serve.