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Cranberry Beans carrot celery onion bay leaf thyme extra-virgin olive oil Spanish chorizo shallots garlic freshly shucked littleneck clams sherry vinegar paprika flat leaf parsley kosher salt freshly ground black pepper watercress leaves
Viewed: 15 - Published at: 4 years agoIngredients
- 2 cups shelled fresh cranberry beans (10 ounces)
- 1 medium carrot, halved lengthwise
- 1 celery rib, cut into 3-inch lengths
- 1 small onion, quartered
- 1 bay leaf
- 2 thyme sprigs
- 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 ounces Spanish chorizo, cut into thin matchsticks
- 1/4 cup minced shallots
- 1/2 teaspoon minced garlic
- 3/4 cup freshly shucked littleneck clams (from about 2 dozen clams)
- 1 tablespoon sherry vinegar
- 1/2 teaspoon smoked paprika
- 2 tablespoons finely chopped flat-leaf parsley
- Kosher salt
- Freshly ground black pepper
- 16 large sea scallops (1 1/2 pounds)
- 1 cup lightly packed watercress leaves
Method
- In a large saucepan, combine the beans, carrot, celery, onion, bay leaf and thyme with enough water to cover by 1 inch.
- 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.
- In a large skillet, heat 3 tablespoons 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 minutes.
- 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 from the heat and stir in the parsley and 2 tablespoons of water.
- Season with salt and pepper and keep warm.
- In a very large skillet, heat the remaining 2 tablespoons 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.
- Spoon the cranberry beans and clams onto plates and arrange the scallops and watercress on top.
- Drizzle with olive oil and serve right away.
