.png?rev=881e001d923f460686f26a93ed68b02f?mw=650){kind=logo}
.png?mw=200&mh=200&rev=881e001d923f460686f26a93ed68b02f){kind=logo}
.png?rev=881e001d923f460686f26a93ed68b02f){kind=logo}
Scallops & Black Bean Puree
Leave the expected far behind with this surprising entrée of scallops set in a puree of Bush’s Best® Low Sodium Black Beans, topped with a distinctive and tart tarragon-orange vinaigrette.
- Prep Time
10 Mins
- Cook Time
20 Mins
- Serves
32
INGREDIENTS
Black Bean Puree
- 2 ½ lbs Low Sodium Bush's Best® Black Beans, drained and rinsed
- 1 ½ qts Chicken stock
- 1 Bay leaf
- 1 Poblano pepper, seeded and chopped
- 3 Roasted garlic cloves
- Salt and pepper (To taste)
Tarragon-Orange Vinaigrette
- ½ cup Shallots, minced
- 6 fl oz Fresh orange juice
- Zest of one orange
- 4 fl oz Red wine vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp Honey
- 1 Tbsp Fresh tarragon, minced
- 8 fl oz Extra virgin olive oil
- Salt and pepper (To taste)
To Assemble One Plate
- 3, U-10 dry pack scallops
- Salt and pepper (To taste)
- ¼ cup Black bean purée
- 3 each Orange segments
- 2 Tbsp Orange-tarragon vinaigrette
- Micro greens (such as daikon sprouts, micro mache) (For garnish)
INGREDIENTS
Black Bean Puree
- 2 ½ lbs Low Sodium Bush's Best® Black Beans, drained and rinsed
- 1 ½ qts Chicken stock
- 1 Bay leaf
- 1 Poblano pepper, seeded and chopped
- 3 Roasted garlic cloves
- Salt and pepper (To taste)
Tarragon-Orange Vinaigrette
- ½ cup Shallots, minced
- 6 fl oz Fresh orange juice
- Zest of one orange
- 4 fl oz Red wine vinegar
- 2 Tbsp Dijon mustard
- 2 Tbsp Honey
- 1 Tbsp Fresh tarragon, minced
- 8 fl oz Extra virgin olive oil
- Salt and pepper (To taste)
To Assemble One Plate
- 3, U-10 dry pack scallops
- Salt and pepper (To taste)
- ¼ cup Black bean purée
- 3 each Orange segments
- 2 Tbsp Orange-tarragon vinaigrette
- Micro greens (such as daikon sprouts, micro mache) (For garnish)
DIRECTIONS
- BLACK BEAN PUREE: Add all ingredients to a medium saucepan and bring to a simmer. Cook beans for 15 to 20 minutes and then drain, reserving the cooking liquid.
- Add drained beans to a blender and add enough hot cooking liquid to just cover the beans and begin to purée. Add enough liquid while puréeing to make a smooth spoonable spread (this purée should be thinner than a hummus, but not as thin as sauce consistency).
- TARRAGON-ORANGE VINAIGRETTE: Combine shallots, orange juice, zest, vinegar, mustard, honey and tarragon in a mixing bowl and whisk to blend. Slowly add the olive oil into the mixture until completely emulsified. Season with salt and pepper.
- TO ASSEMBLE ONE PLATE: Season scallops with salt and pepper and sear in a pan until caramelized and cooked through.
- Spread bean purée across the plate and place the scallops in a row on top of the purée. Spoon the vinaigrette around the scallops and garnish with orange segments and micro greens.
