Warm White-Bean And Scallop Salad With Spicy Tomato Glaze
Updated September 27, 2015
- Total Time
- 1 hour
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Ingredients
2 cups dried white beans, soaked in water overnight
10 sprigs thyme
1 bay leaf
¼ teaspoon salt, plus more to taste
2 cups tomato broth (see recipe)
1 1-by-3-inch orange rind
¼ teaspoon freshly ground black pepper
12 sea scallops, cleaned
2 bunches arugula or watercress
½ cup minced purple onion
Nutritional analysis per serving (4 servings)
72 grams carbs; 18 milligrams cholesterol; 434 calories; 1 gram polyunsaturated fat; 2 grams fat; 19 grams fiber; 506 milligrams sodium; 36 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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 ¼ teaspoon salt and cook until tender, 10 more minutes. Remove from heat and set aside.
- Step 2
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.
- Step 3
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.
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