24 scallops, blotted with paper towel
Salt and pepper
3-4 T. olive or grapeseed oil

About 40 unshelled fava bean pods
1½ cup water
Fleur de sel (sea salt)

Extra virgin olive oil for drizzling

You will also need:
Small saucepan
Slotted spoon
Bowl of ice
Serving plates
Paper towels
1 large sauté pan
Heat-proof spatula

Prepare fava beans by shelling them. Meanwhile, bring the water to a boil in a small saucepan. Once the water is boiling, add the fava beans and cook for about 1-2 minutes, until the beans are tender-crisp. Remove beans immediately from the boiling water with a slotted spoon and place them quickly into a bowl of ice to cool. When the beans have cooled enough, remove the skin and place the beautiful green beans in a decorative pattern on your serving plates. Sprinkle with a little Fleur de sel to season. Set aside.

Blot scallops lightly with paper towels. Sprinkle liberally on both sides with paprika. Sprinkle with sea salt and pepper on both sides.

Heat oil in sauté pan until nice and hot. Add scallops and cook for 2-3 minutes until nicely browned on one side. Turn each scallop and cook on the other side until nicely browned, being careful not to overcook. Remove from heat and place the scallops on the serving plates with the fava beans. Drizzle olive oil over the top of the scallops and beans.

Serve immediately.

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