This is an old time favorite that feels like a complete idea to me. Each element is simple to prepare and the result is eminently satisfying. I use this preparation of seared spinach, but add bacon to it. It’s best to cook the bacon separately and fold it in at the end.
You’re going to use a lot of different pans for this, so cleanup is a pain. And I shouldn’t have to say it anymore, but don’t try to make this unless you can get your hands on really really fresh scallops.
Ingredients:
For the scallops:
- 1 dozen diver scallops
- Salt and pepper
- 1 TBS safflower oil
For the white bean puree:
- 2 TBS olive oil
- 2 shallots, rough chop
- 2 cloves garlic, smashed
- 2 cans cannellini beans
- 1 cup chicken stock
- 1 bunch parsley leaves and stems, rough chop
- 1 tsp red pepper flakes
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper
Additional to the spinach:
- 2 slices thick-cut bacon
Directions:
Here’s a step by step instruction manual for how to prepare and time everything just right. I’ll also try to include instructions for how to minimize the dishes this creates.
I like to start with the white bean puree, since that’s the only thing that needs to cook for any length of time. Begin by chopping the shallots and garlic, then heat the olive oil in a large, non-stick skillet over medium heat. When the oil is hot, add the garlic and the shallots and a sprinkle of salt and pepper. Toss and let cook over medium heat, stirring every once in a while, until soft, about 3 minutes (depending on how thick you’ve sliced your shallots). While this is cooking, remove the tops of the cans of beans and drain them by pushing down on the top and upending. You can really squeeze all the liquid out and don’t have to worry about crushing the beans.
When the shallots are soft, add the beans, parsley, and all the dried herbs. Toss and cook over high heat for another 2-3 minutes, until the beans are starting to break apart a bit and leave streaks on the bottom of the pan. Add the chicken stock, another dash of salt and pepper, and continue to cook at a brisk simmer. You want to reduce the stock almost all the way, but leave the mixture still a bit wet.
While this is cooking, prepare the bacon: slice crosswise into ½-inch strips, then place in a small skillet over medium heat. Render the fat and cook until crispy, then leave on the stove. Try not to eat too much of it while you’re cooking the rest of this meal – if you think this might be an issue, be smart and cook three slices.
While the bacon is rendering and the white beans are cooking, begin to prepare the spinach as per the recipe here. Get rid of the stems, place the spinach in a bowl, then place the minced garlic on top and reserve.
About this time the beans should be done. If they’re moving too fast for you, feel free to add more chicken stock to wind back the clock, and/or lower the heat. Add the mixture to a food processor and pulse 6-8 times. It shouldn’t be perfectly smooth or creamy – it should have a slightly rough texture but no big chunks of anything. It should be flecked with green throughout; that’s the parsley. No big chunks of that either. When it’s finished, reserve with the top of the food processor on; it should stay warm enough provided you move quickly through the rest of the process.
Now, on to the scallops. Remove the small muscle on the side of each one and rinse them off, then dry thoroughly with paper towels. Place them on your cutting board broad side down and rain salt and pepper on them; flip and repeat. For more on searing scallops, go here.
Ready to go. Wash out the non-stick pan that you used for the beans, dry it thoroughly, add the safflower oil and place on high heat. Get another large skillet ready directly next to it on the stove. Push the small pan with the bacon in it (if there’s any left) to the back so it stays handy, and warm.
When the pan with the safflower oil in it is hot, add the scallops one by one, broad side down, and don’t touch them. As soon as the last one goes down, turn the heat on high to your other skillet. After 30 seconds to one minute (use your judgment), begin to flip the scallops, moving in the same order in which you placed them in the pan. I like to start at 12 o’clock and work around in a circle.
As soon as the last one has been flipped, make the spinach. It should take about 1-2 minutes to cook. During the last thirty seconds or so, when it’s basically done, turn the heat off the scallops and let sit in the pan. Using a slotted spoon, add the bacon to the spinach, folding over with your tongs to evenly incorporate. Don’t worry about adding some bacon fat – you want to leave most of it behind but you didn’t drain this on purpose – you want whatever travels with the morsels of bacon to incorporate into the spinach. When it’s done, turn the heat off and get ready to serve.
To plate: take a large serving spoonful of white bean puree and place in the middle of the plate. Press gently with the back of the spoon in the middle to create a shallow depression. You’re making two portions here, so place half of the spinach in one depression and half in the other. Press down ever so gently so it’s got a nice plateau on top. So now what you’re looking at is concentric circles – the white bean puree on the outside and spinach on the inside. Distribute five of the scallops evenly around the edge of the white beans, and place one right on top of the spinach. They should be leaking juices, which is a good thing and will both taste and look attractive.
Serve immediately and enjoy.
Advanced users: if you’re feeling particularly skillful, you can make a sauce out of the delicious fond that the scallops leave behind in the pan. You’ll need a bit of seafood or shrimp stock and some white wine. The trick is keeping the scallops warm, so you’ll have to work quickly and it helps to have a warm kitchen that is free of drafts. As soon as the scallops are done, remove them to a bowl, keep the heat on high and deglaze the pan with a splash of white wine. Scrape vigorously to lift all the fond into the sauce, then stir rapidly or whisk to break up and incorporate. Add the court boullion (just a small amount is fine) and any juices that have collected in the bowl that contains the scallops and reduce for about a minute until it’s virtually gone. Then add a splash of lemon juice and 4 TBS of cold butter, cut into four pieces, and continue to stir vigorously. When it’s done, pass through a fine mesh strainer. After you’ve plated the dish as above, spoon the sauce over each of the scallops individually, letting it drip down into the spinach and beans. Delish.
Advanced and Reckless users: Make the same sauce as above, but use lobster stock and crème fraîche. Follow the same procedure as above, deglazing with the hard stuff if you like (try brandy, and since you’re going all out and are probably trying to impress someone, you may as well flambé it), and adding a few tablespoons of crème fraîche to the stock and juices as soon as it’s come to a boil. Mount with butter and pass through strainer as above. Fuckin A.
The Grumpy Gastronome 
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