Scallops with White Beans and Bacon
When I crave seafood, scallops are always my first choice. These Scallops with White Beans and Bacon are a perfect choice to start the week with something fun and unusual. This dish is elegant, comforting, and full of flavor. It looks impressive and takes only 40 minutes to make. What else could you wish for?
I’d would never have guessed that seared scallops would go so well with beans and bacon. But this dish was love at first bite. It’s loaded with my favorite savory flavors, of applewood smoked bacon, vibrant cherry tomatoes, and sophisticated fresh tarragon, so beautifully interlaced with each other. Everything is quickly cooked on a skillet to retain its natural flavor and texture. And then topped with delicate scallops seared to golden brown perfection. This dish for me is a celebration of beautiful ingredients given to us by mother nature. Add a glass of your favorite white wine and enjoy this beautiful dinner. Cheers!
- 1 pound fresh scallops, rinsed and pat dried with paper towel
- 3 tablespoons vegetable oil
- 4 slices bacon, thinly sliced
- 1 clove garlic, minced
- 1/4 teaspoon red pepper flakes
- 15.5 ounces white cannellini beans (1 can) drained and rinsed
- 1 cup chicken stock
- 1/2 teaspoon red wine vinegar, or to taste
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 1/2 cups mixed cherry tomatoes, whole
- 2 tablespoons chopped tarragon, plus more for garnish
- 1 medium shallot, finely chopped
- 1 tablespoon butter
- 1 tablespoon extra virgin olive oil, for garnish
- Season the scallops with a generous pinch of salt. Set aside while you're cooking the beans.
- Heat 1 tablespoon of vegetable oil on a large skillet over the medium-high heat. Add the chopped bacon and cook stirring occasionally until the bacon is crispy and golden about 3 minutes. Stir in the minced garlic and red pepper flakes. Cook stirring for 30 seconds until the garlic is fragrant.
- Now it's time to add the beans; stir everything well with a spoon to mix the ingredients. Pour in the chicken stock and bring to a simmer - season to taste with vinegar, salt and pepper. Simmer the beans over medium-low heat for about 10 minutes, or until most of the liquid evaporates.
- Transfer the beans to a bowl and set aside. Meanwhile, on the same skillet preheat 1 tablespoon of oil over the medium-high heat. Add the tomatoes and cook until soft but not mushy, approximately 5 minutes. Shake the pan from time to time to ensure that tomatoes cook evenly. Mix the cooked tomatoes, chopped onion, and minced tarragon. Adjust the seasoning if needed.
- Preheat the remaining 1 tablespoon of oil and butter in a large frying pan over medium-high heat. Working in batches, fry scallops until opaque and golden on both sides, about 1 to 2 minutes per side. Transfer to a platter.
- To assemble the dish, scoop a generous amount of beans on a serving plate. Top with a few scallops and drizzle with a bit of extra virgin olive oil. Finish the dish with some freshly ground black pepper and tarragon leaves.
You can decorate this dish with parsley pesto and/or a citrus crema.