GRILLED SCALLOPS WITH BLACK AND WHITE BEANS

GRILLED SCALLOPS WITH BLACK AND WHITE BEANS image

Yield 6 People

Number Of Ingredients 14

4 tbsp unsalted butter
2 tbsp olive oil
1 large Spanish onion, chopped
2 garlic cloves, minced
1 celery rib, chopped
1 bay leaf
2 c drained chopped tomatoes (1 28 oz can)
2 lb kale, trimmed, finely chopped
2 c drained canned black beans (1 19 oz can)
2 c drained canned white beans (1 19 oz can) cannelini or navy beans
salt
1 1/2 tbsp fresh lemon juice
24 large sea scallops (2 lbs)
sweet Spanish/Hungarian paprika

Steps:

In a large nonreactive saucepan, melt 2 tbsp of the butter in the olive oil over low heat. Add the onion, garlic, celery, and bay leaf and cook, stirring frequently, until the onion is very soft and the mixture begins to brown, about 30 minutes. Add the tomatoes. Reserve a small handful of the kale for garnish and add the rest to the saucepan. Cook, stirring frequently, for 10 minutes. Stir in the beans and season to taste with salt. Remove from the heat and set aside. Preheat the broiler. In a small saucepan melt the remaining 2 tbsp butter over moderate heat. Stir in the lemon juice and set aside. Thread 4 scallops on each of 6 8" metal or bamboo skewers, then brush with the lemon butter. Broil close to the heat turning once until the scallops are browned on the outside, but still moist within, about 2 minutes on each side. To sserve, spoon the room temperature bean mixture onto 6 serving plates and top with a skewer of scallops. Sprinkle the scallops lightly with paprika and salt. Finely chop the reserved kale and scatter over the beans.