Serves: 4 People
Ingredients:
- 12 ea. Sea Scallops, as large as available
- 1 # Rancho Gordo Heirloom Beans (Any variety, soaked in water overnight)
- 2 Qt. Chicken Stock
- 3 Qt. Water
- 1 ea. Onion (cut in half with root in tact)
- 2 ea. Carrots (peeled and cut in half)
- 1 ea. Garlic Head (cut in half)
- 6 ea. Thyme Sprigs
- 1 ea. Bay Leaf
- 2 bu. Swiss Chard (leaves and stems separated)
- 2 ea. Lemon (juice and zest)
- 3 Tbsp. Capers
- 3 Tbsp. Canola Oil
- 6 Tbsp. Butter, unsalted
- 1 Tbsp. Lemon-Flavored Olive Oil
- Place the soaked beans in a large pot with the chicken stock, water, vegetables, thyme and bay leaf. Simmer on low until the beans are tender.
- Season the beans with salt and pepper. Allow to cool in its cooking liquid.
- Season the Swiss chard stems with salt and olive oil and grill until tender. Sauté the leaves with olive oil until tender. Reserve both.
- Heat the beans in a sauce pan with just enough of the cooking liquid to cover the beans half way. Add one tablespoon of butter and reduce until the liquid begins to thicken. Finish with the zest of one lemon and lemon juice to taste.
- Place the cooked Swiss chard leaves and grilled stems in a pan and heat.
- Sauté the scallops by heating the canola oil in a large heavy bottom sauté pan over medium high heat. Add the scallops and increase the heat to high and cook on one side without moving them until they begin to caramelize. After about 2 minutes on the first side, flip the scallops over to the second side, add one tablespoon of butter and continue cooking to your desired degree of doneness.
- Arrange the beans on the plate and place three scallops on top then add the Swiss chard to the plate. To finish, drizzle a few drops of the lemon infused olive oil over the dish and garnish the capers.
