2 C Shelled fresh Cranberry Beans (10 oz)
1 medium Carrot, halved lengthwise
1 Celery Rib, cut into 3" lengths
1 Small onion, quartered
1 Bay Leaf
2 Thyme Sprigs
1/4 C plus 1 T extra-Virgin Olive Oil, plus more for drizzling
2 oz Spanish Chorizo, Cut into thin matchsticks
1/4 C Shallots, Shallots
1/2 t Garlic, Minced
3/4 C Littleneck Clams, shucked about 2 dozen clams
1 T Sherry Vinegar
1/2 t Smoked Paprika
2 T Flat Leaf Parsley, Finely chopped
Kosher salt and freshly ground black pepper
16 large Sea Scallops (1 1/2 pounds)
1 C lightly packed Watercress Leaves
1. In a large saucepan, combine the beans, carrot, celery, onion, bay leaf and thyme with enough water to cover by 1". Bring to a boil. Cook over moderate heat until the beans are tender and creamy, about 20 minutes. Drain the beans and discard the vegetables and herbs.
2. In a large skillet, heat 3 T of the olive oil until shimmering. Add the chorizo, shallots and garlic and cook over moderate heat, stirring, until the chorizo fat starts to render and the shallots have softened, about 2 inutes. Add the clams and cook, stirring, until just warmed through, about 2 minutes. Stir in the beans, vinegar and paprika and cook until the beans are hot, about 2 minutes. Remove fron the heat and stir in the parsley and 2 T of water. Season with salt and pepper and keep warm.
3. In a very large skillet, heat the remaining 2 T of olive oil until shimmering. Season the scallops with salt and pepper, add them to the skillet and cook over moderately high heat until browned on the bottom, about 2 minutes. Turn the scallops over and cook until opaque, about 2 minutes longer. Transfer the scallops to a plate to stop the cooking.
4. Spoon the cranberry beas and clams onto plates and arrange the scallops and watercress on top. Drizzle with Olive oil and serve right away.
The quality of your scallops is important to attain optimum flavor in this dish
A good pairing wine s Ripe, and creamy
Try Oregon Pinot Gris: 2011 Willamette Valley Vinyards