SEARED SEA SCALLOPS WITH FRESH FAVA BEAN PUREE AND SHIITAKE MUSHROOMS

Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms image

Provided by Molly O'Neill

Time 30m

Yield Eight servings

Number Of Ingredients 10

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Ingredients

5 pounds fresh fava beans, shelled
1/2 cup chicken broth, homemade or low-sodium canned
3/4 cup heavy cream
2 1/2 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
4 teaspoons olive oil
1 pound shiitake mushrooms, stemmed and thinly sliced
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
4 teaspoons coarsely chopped Italian parsley

Steps:

Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 6 grams, Carbohydrate 59 grams, Fat 14 grams, Fiber 23 grams, Protein 35 grams, SaturatedFat 6 grams, Sodium 1028 milligrams, Sugar 28 grams, TransFat 0 grams