Scallops with White Beans, Rosemary, Panceta and Seared Tomatoes


Scallops, seared
White bean, rosemary & pancetta (see below)
Seared tomatoes (see below)

White Beans

2 tbsp Medium Liquid Gold Extra Virgin Olive Oil
150 g pancetta
3 cups cannellini beans, rinsed
2 cloves garlic, minced
3 tbsp rosemary, chopped
Splash Liquid Gold Balsamic Vinegar *
Salt & pepper

Method: Place sauté pan over medium heat. Add the olive oil. Add the pancetta. When the pancetta is browned, add the garlic and rosemary. When fragrant, add the white beans. Roughly mash the beans. Season with splash of balsamic, salt and pepper.

Seared Tomatoes

6 Roma tomatoes, core removed, halved
Sea salt
Pinch sea salt
4 tbsp Robust Liquid Gold Extra Virgin Olive Oil
6 tbsp parsley, chopped

Method: Season tomato halves with sea salt and drizzle with remaining extra virgin olive oil. Place a cast iron pan over medium-high heat. Sear tomato halves, seed side down, until a little charred. Transfer tomatoes to a roasting pan and drizzle with extra virgin olive oil. Cover with aluminum foil. Roast in oven preheated to 400°F for 8 to 10 minutes. Before serving, top the tomatoes with a sprinkle of chopped parsley.

To serve: Place spoonful of white beans on plate, top with seared scallop, and accompany with roast tomato. Drizzle with olive oil.

*We love to use the Grilled Lemon White Balsamic Vinegar

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