Diver Scallops!

[roz]

So DH went diving today at 135 feet and came home with whole bunch of scallops!

So I made:

Pan seared Diver Scalops on a pool of white bean and truffle puree, shaved Parmigiano-Reggiano cheese.

Because of the lateness, I used a can of beans--otherwise I would have soaked dried beans overnight. I pureed them with some fat free milk. Then I added some salt, white pepper, fresh French thyme and fresh parsley from my deck.

I didn't have mushroom stock--so I took chicken stock and added a few dried porcinis and simmered it down to 1/2.

Then I sauted 1/4 minced onions in olive oil for about 1 minute. I added chopped chanterlle mushrooms and continued for about 2 minutes. Then I added the garlic, then the stock. I simmered it down to very little broth.

Then I added 3 TBS olive oil to a hot saute pan. The scallops were seasoned with salt and fresh pepper. I pan seared the scallops for 3 minutes on each side. Removed them and added 2 TBS oil and 2 C whole baby spinach or arugula. I fried the veggies 30 seconds till crisp.

To serve:

Mound the beans in the center of the plate. Layer scallops (2-3) around. Spoon the mushroom mixture on top. Garnish with the fried spinach or arugula. If it's truffle season and you want to spend $20 for a truffle, shave it over. I just drizzled truffle oil over. And we grated the cheese.

YUM! Totally Southbeach approved!!!!!!!!!!

I'll bet this would work with shrimp too!