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Seared scallops with cannellini beans & cherry tomatoes
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6 No.1 King Scallops (from the fish counter)
4 tbsp extra virgin olive oil
2 anchovy fillets, roughly chopped
1 clove garlic, finely chopped
¼ tsp red bell pepper flakes
400g can cannellini beans, drained and rinsed
250ml shellfish stock, plus 2 tbsp
½ tsp red wine vinegar, or to taste
1 echalion shallot, finely chopped
400g pack Cherry Tomatoes On The Vine, vine removed
1-2 tbsp chopped tarragon, plus extra to garnish
1 tbsp butter
1. Season the scallops with a generous pinch of salt, then cover and chill. Meanwhile, heat 1 tbsp olive oil in a large, shallow pan over a medium heat. Add the anchovy fillets and cook for 2-3 minutes, stirring occasionally until dissolved. Stir in the garlic and pepper flakes, stirring for 30 seconds until the garlic is fragrant.
2. Mix in the beans, then pour in the stock and bring to a simmer. Season to taste with vinegar, salt, and pepper. Simmer for about 15 minutes, stirring a couple of times, until most of the liquid evaporates. Transfer to a bowl, cover, set aside and keep warm.
3. In the same pan, heat 1 tbsp oil over a high heat. Add the shallot and tomatoes and cook for 5 minutes, until the tomatoes are soft but not mushy. Shake the pan occasionally to ensure they cook evenly. Add the tarragon and remaining 2 tbsp stock to deglaze the pan. Add more seasoning if needed.
4. Heat a large frying pan over a high heat, then add the butter and 1 tbsp oil. Working in batches, fry the scallops for 1-2 minutes on each side, until opaque and golden. Divide the beans and tomatoes between 2 warm shallow bowls or dishes. Top with the scallops and drizzle over the remaining 1 tbsp oil. Finish with freshly ground black pepper and extra tarragon leaves and serve with crusty bread on the side, if liked.
Typical values per serving: