I enjoy cooking with my husband and I have to admit he really is the best chef in our family. I learn so much when I cook with him. He is one of these people who can take a basic recipe and make it something sensational. This weekend we spend Saturday evening in the kitchen and here’s what was created.
Caramelized Scallops with Mixed Bean Confetti
Marinated 1 hour with herbed tomato marinade (recipe below)
Mixed Bean Confetti:
4 oz black beans
4 oz red kidney beans
4 oz white beans
1/2 small red onion thinly sliced
1 tablesppon chopped green onions
1 teaspoon minced garlic
3 tablespoons diced red bell pepper
1 teaspoon chopped parsley
1 teaspoon chopped cilantro
Juice of 3 limes
1/4 cup olive oil
2 tablesppon balsamic vinegar
Salt & pepper to taste
Herbed tomato marinade:
1 cup sunflower oil
1 cup small onion diced
8 cloves garlic chopped
1 tablespoon paprika
1/2 cup tomato paste
1/4 cup fresh thyme leaves
1 tablespoon fresh oregano leaves
2 bay leaves
Salt and pepper to taste
Directions: In saute pan, heat 2 tablespoons of the oil. Saute onions and garlic over hight heat until translucent, next add paprika and saute 2 more minutes. Transfer mixture to blender and add the tomato paste, thyme, oregano, bay leaves, salt and pepper, puree on high speed. Next, add the remaining oil slowly as maching is running, until it emulsifies. Add to scallops and allow marinate in the refrigerator for 1-3 hours.
For the bean salad: Add all beans together in a bowl. Combine all the dressing ingredients in a seperate bowl and mix well. Pour the dressing over the beans and mix. Keep refrigerated until you are ready to serve.
Cooking the scallops: Heat pan with a little olive oil, medium to high heat. Add marinated scallops to pan and allow to carmalize, (about 1-2 minutes per side).
To serve, spoon the bean salad in the middle of your plate, place scallops on top of bean salad and garnish with lime wedges and fresh cilantro.