Sage brown buttered scallops with cannellini beans
Sage brown buttered scallops with cannellini beans
Sage brown buttered scallops with cannellini beans
Ingredients
12 scallops
1 tablespoon oil
Salt
12 sage leaves
50g butter
Juice I lemon
Recipe
Brush the scallops with oil and season with salt. Heat a non stick frying pan until very hot. Add the scallops , starting at “12 o’clock” in the top of the pan. When cooked for a minute turn over the first one and continue in the order you put them in. Dot the butter around and cook for another minute and a half. Add the sage and cook until crisp. Add the lemon juice and remove from heat.
Cannellini beans with bacon
Ingredients
4 rashers smoked streaky bacon chopped
1 small onion finely chopped
1 clove garlic, minced
1 tablespoon cooking oil
1 tin cannellini beans, drained
2 tablespoons balsamic vinegar
4 tablespoons olive oil
Recipe
Cook the bacon in the cooking oil until crisp and golden. Remove from pan, leaving the oil. Add the onion and garlic and cook until golden. Return bacon to pan and add the beans and vinegar. Warm through. Add the oil and parsley and check seasoning.
Serve the scallops on the beans with the butter and sage drizzled over.
