WARM WHITE-BEAN AND SCALLOP SALAD WITH SPICY TOMATO GLAZE

Warm White-Bean And Scallop Salad With Spicy Tomato Glaze image

Provided by Molly O'Neill

Time 1h

Yield 4 servings

Number Of Ingredients 10

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Ingredients

2 cups dried white beans, soaked in water overnight
10 sprigs thyme
1 bay leaf
1/4 teaspoon salt, plus more to taste
2 cups tomato broth (see recipe)
1 1-by-3-inch orange rind
1/4 teaspoon freshly ground black pepper
12 sea scallops, cleaned
2 bunches arugula or watercress
1/2 cup minced purple onion

Steps:

Combine the beans, thyme and bay leaf in a pot over medium-low heat. Add enough cold water to cover and cook for 30 minutes. Add 1/4 teaspoon salt and cook until tender, 10 more minutes. Remove from heat and set aside.
Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute. Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes. Remove the scallops and orange rind. Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes. Season to taste with salt.
Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula. Spoon in the beans and divide the scallops. Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.

Nutrition Facts : @context http, Calories 434, UnsaturatedFat 1 gram, Carbohydrate 72 grams, Fat 2 grams, Fiber 19 grams, Protein 36 grams, SaturatedFat 0 grams, Sodium 506 milligrams, Sugar 5 grams, TransFat 0 grams