Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms

Ingredients

• 5 pounds fresh fava beans, shelled
• ½ cup chicken broth, homemade or low-sodium canned
• ¾ cup heavy cream
• 2 ½ teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 4 teaspoons olive oil
• 1 pound shiitake mushrooms, stemmed and thinly sliced
• 1 ½ pounds sea scallops
• 1 tablespoon fresh lemon juice
• 4 teaspoons coarsely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    429 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 57 grams carbohydrates; 22 grams dietary fiber; 28 grams sugars; 35 grams protein; 51 milligrams cholesterol; 1242 milligrams sodium

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

Preparation

1. Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Slip the skins off the beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
2. Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the shiitakes and saute until softened, about 5 minutes. Season lightly with salt and pepper. Keep warm.
3. Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
4. Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.

30 minutes