Scallops with Spicy Beans, Tomatillo and Citrus | Living North

Scallops with Spicy Beans, Tomatillo and Citrus

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 NOTHING FANCY: unfussy food for having people over by Alison Roman (Hardie Grant, £22) Photography: Michael Graydon & Nikole He
Serves: 
4-6

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

 NOTHING FANCY: unfussy food for having people over by Alison Roman (Hardie Grant, £22) Photography: Michael Graydon & Nikole He
I think of this dish as a sort of one-pan meal (it’s got protein and starch), but if you want, you could certainly serve it with tortillas or rice on the side.

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.

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.

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.

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

Published in: February 2020

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