Seared Scallops with Scarlet-Runners and Asparagus

The idea for this meal all started when I saw some heirloom Scarlet Runner beans at the store. They are so interesting, about the size of a lima, the skin is freckled, like a quail egg. I had never used them before, so I was curious to see how they would do in place of a white bean as a puree. I soaked the beans over night and cooked them the next day with some celery and onion. The flavor was great, however, I wasn't thrilled with the color, especially after I pureed them. Since I believe we eat with our eyes first - this choice was disappointing - I suggest substituting the beans for pureed celeriac, mashed potatoes or soft polenta.

Although the beans were a disappointment, everything else on the plate was fantastic. New to the Farmers' Market this week were asparagus and after seeing them, I had the whole meal realized. Scallops are always a great way to add some pizazz to a meal. They couldn't be any simpler to prepare.

Seared Scallops:

1 dozen scallops, rinsed and pat dry
salt and pepper
1 TBLS butter
1 TBLS extra virgin olive oil

Season scallops with salt and pepper.
In a large pan, heat oil and butter on medium high heat, almost to smoking point.
Add scallops and sear for 3-4 minutes, or until golden. Turn and repeat.

Serve over bed of pureed celeriac, mashed potatoes or soft polenta.

Sauteed Asparagus:
(This works best with fresh, pencil-thin asparagus.)

1-2 bunches thin asparagus
1 TBLS extra virgin olive oil
salt and pepper

In a large saute pan, heat oil on medium heat. Add asparagus, and season with salt and pepper. Keep moving asparagus around to get an even saute. Allow asparagus to soften slightly and develop a slight char. Serve immediately.Yvette Roman Photography©, 2008.