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Apr 11, 2008 10:06 am US/Eastern

Marathon Lunch #2

Chef Peter Eco of Stix and 33 Restaurant and Lounge

Pan Seared Diver Scallops with a "Minted Salad" of Fava Beans, Peas and Balsamic Drizzle

Ingredients:

3 each U-10 Scallops (U-10 means there are 10 per pound. use whatever size you like best)
¾ cup Fresh Fava Beans - shelled
¾ cup Fresh Peas
½ bunch Mint (leaves picked)
1 Scallion – sliced finely
2 Tbl. Olive Oil plus 1 Tsp.
1 Tbl. Balsamic Vinegar Reduction (recipe follows)
As needed – Salt & Pepper

Technique:

Blanch fava beans and peas in a pot of boiling salted water, and then plunge them into ice water to retain the vibrant green color.
Drain and remove the skins of the fava beans (they are chewy and bitter).
Roughly chop the mint leaves, combine with the scallion, peas, fava beans and olive oil. Add salt and pepper to taste. Arrange on a plate.
Add olive oil to an already hot non-stick sauté pan. Cook the scallops over high heat until caramelized on both sides. They should take about 45 seconds each on both sides.
Season with salt and pepper. Place on salad and drizzle with balsamic reduction.

Balsamic Reduction Ingredients:
1 cup Balsamic Vinegar
1 Tbl. Honey

Technique: