Scallops with Spicy Beans, Tomatillo and Citrus
- 4 tomatillos, husked, rinsed and thinly sliced
- 2 tangerines or small oranges, peeled, thinly sliced, seeds removed
- 1 small green or red chilli, thinly sliced, seeds removed for less heat if you like
- 1 small shallot, thinly sliced
- 2 tablespoons lime juice, plus extra to taste
- 6 tablespoons olive oil, plus extra for drizzling
- kosher salt and freshly ground black pepper
- 1 kg (2 lb 3 oz) scallops, side muscles removed
- 2 tablespoons canola oil
- 1 × 425 g (15 oz) tin white beans, such as cannellini or navy beans, drained and rinsed
- 2 teaspoons Aleppo pepper, or 1 teaspoon chilli flakes
- 1 handful coriander (cilantro), tender leaves and stem
1. Combine the tomatillo, tangerine, chilli, shallot, lime juice and 4 tablespoons of the olive oil in a large bowl; season with salt and pepper and set aside.
2. Season the scallops with salt and pepper. Heat the canola oil in a large skillet, preferably cast-iron, over medium–high heat. Working in batches, add the scallops and, using a spatula, press lightly to make good contact with the pan. Sear until deeply browned, about 3 minutes per side.
3. Transfer the scallops to a large plate or serving platter. Without wiping the pan, add the remaining 2 tablespoons olive oil, followed by the beans and Aleppo pepper, and season with salt and pepper. Cook, shaking the pan occasionally, until the beans have soaked up all that scallop-y business and are looking impossibly tasty, about 4 minutes or so.
4. Transfer the tomatillo and citrus to a large serving platter and top with the beans, scallops and coriander. Drizzle everything with a little more olive oil before serving.
DO AHEAD:
Citrus and tomatillos can be cut a few hours ahead.
Nothing Fancy: Unfussy Food for Having People Over by Alison Roman (Hardie Grant, £22). Photography: Michael Graydon & Nikole Herriott
