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Lemon Crumb Sea Scallops with Lemon White Bean Purée

Serves: 4



Lemon White Bean Purée

Lemon Crumb:


  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.