Name: Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 12 serving(s)
Ingredients: 2 cups (500 ml) dry white beans (Baby Lima), soaked in water for 24 hours; 5 cups (1.25 litres) chicken broth; 3/4 cup (180 ml) butter; Grated zest of 2 Meyer lemons (see note); Salt and pepper; 6 blood oranges, cut into skinless sections and diced; 1/4 cup (60 ml) chopped fresh chives; 3 tablespoons (45 ml) olive oil; 12 large scallops, patted dry; 2 tablespoons (30 ml) olive oil; 2 tablespoons (30 ml) butter; 1/4 cup (60 ml) chopped toasted pistachios

Note from Ricardo

Meyer lemon is a variety of citrus with a refined and unique taste. If you can’t find them, just use regular lemons.

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Seared Scallops with Lemon White Bean Purée and Blood Orange Salsa

Categories

Ingredients

White Bean Purée with Lemon

Blood Orange Salsa

Seared Scallops

Preparation

Beans Purée with lemon

Blood Orange Salsa

Scallops

Assembly

Note from Ricardo

Personal Note