Ingredients

For the Shelling Beans:1 carrot, halved lengthwise and cut crosswise into thirds 1 celery rib, cut crosswise into thirds 1 small onion, quartered 1 bay leaf 2 thyme sprigs 2 quarts cold water 2 cups mixed shelled fresh borlotti, cannellini, cranberry, garbanzo, and/or flageolet beans (about 2 pounds unshelled) kosher salt 2 ounces thinly sliced lomo embuchado (about 20 slices) For the Scallops: 8 large dry-packed sea scallops (11/2 ounces each) kosher salt and freshly ground black pepper 2 tablespoons olive oil For the Shelling Bean Salad: Unfiltered Arbequina olive oil or any artisanal extra-virgin olive oil 1/4 cup finely diced shallots 1/2 teaspoon minced garlic Cooked shelling beans 1 tablespoon chopped fresh flat-leaf parsley leaves kosher salt and freshly ground black pepper 1/2 cup finely diced manchego cheese Spanish smoked paprika Aged Spanish sherry vinegar

Description

Seared Sea Scallops, Recipe

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