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
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.
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