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Seared Sea Scallops with Fava Bean Puree

This super fast and elegant dish is perfect for a special evening with out all the work.

Servings 4
Author Jet & Ali Tila


Fava Bean Puree

  • 1 lb 454 g packaged steamed fava beans
  • 2 tbsp 30 ml chicken stock
  • ¼ cup 60 ml heavy cream, or more as needed
  • 1 tsp kosher salt
  • Freshly ground pepper to taste


  • 2 tsp 10 ml olive oil
  • 8 sea scallops UlO or larger
  • Salt and freshly ground pepper to taste
  • Freshly squeezed lemon juice to taste
  • 1 tbsp 4 g coarsely chopped Italian parsley


  1. To make the puree, place the peeled and steamed fava beans in a food processor. Add the stock, cream, salt and pepper and process until smooth and creamy, a few pulses at a time, about 1 minute. If not creamy enough, add a tablespoon (15 ml) of cream at a time until smooth. The puree should feel like creamy mashed potatoes. Scrape into a saucepan and warm gently over low heat for about 2 minutes. You can hold it warm until the scallops are ready.

  2. To make the scallops, heat a 12- to 14-inch (30.5 to 35.5 cm) cast-iron skillet over high heat for 2 to 3 minutes. Reduce the heat to medium-high and add the olive oil. Pat the scallops dry with a clean paper towel and season with salt and pepper. Carefully place the scallops in the hot skillet. Let them sear, without disturbing them, until browned, 1 to 2 minutes. Turn and cook for about 1 more minute, until warm in the middle. Transfer the scallops to a paper towel-lined plate and let rest. Sprinkle with lemon juice.

  3. Mound about ½ cup (120 g) of fava bean puree onto the centers of 4 plates. Top with 2 scallops each, sprinkle with the parsley and serve immediately.

Recipe Notes

Chef Tip: Look for scallops that are UlO or larger (the "U" means "under"). So UlO means under 10 per pound (454 g). The lower the U number, the larger the scallop.