Seared Scallops with Fava Bean Purée sure sounds formal and perhaps even complicated but I promise you it’s neither. After getting fava beans in my CSA share a few weeks back, I ask my Twitter pals for some ideas on what to do with them. My dietitian colleague, who is also a chef (how cool is that?), Michelle Dudash suggested just that – a purée paired with seafood. And since both fava beans and scallops cook fairly quickly, it turned out to be much simpler than the recipe title suggests.
When preparing to cook favas, the trick is to shell them twice – first, you pop them out of the pod and after a quick boil and a slight cooling period, you pop them out of their thick skin. As you can see, they are the most glorious color of green and bursting with many nutrients like fiber, folate, iron, potassium and the list goes on!
I must say I was a tad disappointed they were only in my CSA share that one week (their growing season is primarily through the spring.)
Have you ever cooked with fava beans?