Lemon Crumb Sea Scallops with Lemon White Bean Purée

Serves: 4

Ingredients

Scallops

• 12 large Sea scallops, cleaned and patted dry
• Salt
• 2 Tbsp (30 ml) Canola oil
• 2 Tbsp (28 g) cold butter
• Thyme leaf
• Lemon wedge
• ¼ cup (60 ml) Pistachios

Lemon White Bean Purée

• ¾ cup (70 g) melted butter + ¼ cup (60 g) reserved for crumb
• 2 cups (500 ml) canned white beans, well rinsed
• 1/3 cup (80ml)  Grated parmesan
• 1 Tbsp (15ml) Olive oil
• Grated zest of 2 Lemons
• Juice of 1 Lemon
• Salt and pepper to taste

Lemon Crumb:

• ¼ cup (60 g) melted butter (See above)
• 1½ oz (45 g) Fresh white breadcrumbs (about 2 slices bread, crusts removed)
• 1 Lemon zested
• Salt to taste
• 3 Tbsp (45ml) Chopped parsley

Method

1. Melt butter for the white bean puree in a saucepan.  Add half of the butter to a blender with white beans, grated parmesan, olive oil, lemon zest, and lemon juice, and blitz until smooth, if the mix is too thick you can add a little water until desired consistency. Place in saucepan and keep warm over low heat.
2. Pat scallops dry and season with salt. Add canola oil to a skillet at medium-high heat. Sear scallops salt-side down. After about 1 minute, flip scallops, and add cold butter, thyme leaf, and a lemon wedge. Take off heat. Spoon some of pan juice over the scallops.
3. Pour remaining melted butter into a skillet. Toss in breadcrumbs. Sprinkle in salt and zest in lemon. When breadcrumbs are crispy about 1 minute add fresh parsley and toss.
4. Plate scallops on purée and top with lemon crumb. Drizzle a little of scallop pan juices. Add pistachios for garnish.