Scallop and Fava Bean Salad

Ingredients

• 1 pound fresh fava beans, shelled
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled and minced
• 1 pound sea scallops
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• Pinch crushed red pepper
• ¼ cup fresh lemon juice
• ½ cup Italian parsley, chopp

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    275 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 8 grams dietary fiber; 10 grams sugars; 23 grams protein; 27 milligrams cholesterol; 1058 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Bring a medium-size pot of water to a boil. Add the fava beans. When the water returns to a boil, blanch the beans until tender but firm, about 2 to 5 minutes. Drain and refresh under cold running water. Skin the beans and set aside.
2. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the garlic and saute for 20 seconds. Add the scallops and sprinkle them with salt, pepper and crushed red pepper. Saute until just cooked through, about 3 minutes.
3. Remove from the heat and toss in the fava beans, lemon juice and parsley. Place in a serving bowl, drizzle the remaining olive oil over the top and serve.

20 minutes