Seared Scallops on White Bean Ragout by Chef Renée Lavallée
Full of beans.
Growing up, my mom always had stockpiles of beans in our pantry—kidney, chickpea, black beans, you name it (along with many cans of cream of mushroom soup). It became a running joke that she was subconsciously preparing for an apocalypse with all the nonperishables she had accumulated. And yet, she always found a way to make use of them.
Looking back, beans were an essential source of protein in my diet. My on-again off-again relationship with meat has made it difficult to get enough protein in my daily diet. Jammed-packed with nutrients, beans provide a substantial source of protein, complex carbohydrates, and, as my mom would agree, are a very versatile ingredient.
Canadian chef Renée Lavallée was born and raised in Quebec, and now lives farther east in Nova Scotia. You may recognize the acclaimed chef from her appearance on season seven of Top Chef Canada or perhaps as judge on Wall of Chefs. Lavallée also runs The Canteen on Portland in Dartmouth, a much-loved sandwich shop. Here, the chef has crafted a delicious, healthy, bean-based recipe to spread the word about the Love Canadian Beans campaign celebrating local and sustainably sourced beans.
Serves 2–4
Ingredients
For the white bean ragout:
3 slices prosciutto, thinly sliced
4 garlic cloves, thinly sliced
1 tablespoon butter, salted
1 tablespoon olive oil
2 x 450-millilitre can of white kidney beans
2 oranges, juice and zest
1 tablespoon grainy mustard
1 tablespoon fresh-picked thyme
For the salsa verde:
½ cup capers
2 tablespoons Dijon
1 bunch mint
1 bunch basil
1 bunch parsley
¼ cup lemon juice
1 teaspoon chili flakes
1½ cups canola oil
1 tablespoon sherry vinegar
For the pickled mustard seed:
1 cup yellow mustard seed
¾ cup water
1 cup white rice vinegar
¾ cup mirin
½ cup white sugar
1 tablespoon kosher salt
For the citrus salad:
1 shallot, thinly sliced rounds
2 oranges, segmented and then juiced
1 lemon, segmented and then juiced
1 cup parsley, finely chopped
¼ cup olive oil
For the scallops:
20 x 10/20 scallops; cleaned and dried off
Canola oil
Salt
Method
For the white bean ragout:
Cook prosciutto and garlic in heavy bottomed pot braising with oil and butter.
Add beans with their liquid and the orange juice.
Let simmer for 10–15 minutes.
Add mustard, thyme, and zest. Season to taste.
For the salsa verde:
Place all ingredients in a blender except oil. Purée and add the oil.
Finish with sherry vinegar and season to taste. Set aside.
For the pickled mustard seed:
Combine mustard seeds, water, vinegar, mirin, suga,r and salt in a saucepan and bring to a simmer over low heat. Stir frequently until mustard seeds are cooked and liquid is syrupy. Note: This keeps in fridge for up to 2 months and is great on sandwiches and in soups.
For the citrus salad:
Soak sliced shallot rounds in cold water to remove bitterness.
Mix citrus segments with their juice, olive oil, and parsley. Add shallots.
Season to taste with salt. Set aside.
For the scallops:
Heat a heavy-bottomed nonstick pan and add a drop of oil. Once pan is very hot, season the scallops with salt and place in pan. Sear on one side for 1 minute, flip and sear for another minute. Take out of pan and let dry on paper towel.
To assemble
Place a spoonful of beans in a shallow bowl.
Place a spoonful of citrus salad and arrange the scallops on top.
Add a few dollops of salsa verde and pickled mustard seed.
Garnish with either fresh herbs or frizzled leeks.
