Scallop Brochettes with Artichokes and White Beans

Ingredients

  • 6 large artichokes (10 oz each)
  • 1 teaspoon salt
  • 2 lemons
  • 2 tablespoons unsalted butter
  • 1 Turkish or California bay leaf
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • + 17 more ingredients
    • ¾ cup canola oil
    • 24 sea scallops (1 1/4 lb), tough muscle removed from side of each
    • 1 tablespoon olive oil
    • 3 tablespoons fresh parsley
    • 1 melon-ball cutter and 6 (10-inch) wooden skewers
    • 2 ½ cups dried small white beans such as Great Northern
    • 1 small onion
    • 1 medium carrot
    • 1 tablespoon fresh lemon juice
    • 3 garlic cloves
    • 1 fresh thyme sprig
    • 1 tablespoon salt
    • 6 tablespoons Sherry vinegar
    • 6 tablespoons hazelnut oil
    • 1 tablespoon white Port
    • 1 teaspoon Dijon mustard
    • 1 tablespoon olive oil

Cover beans with cold water to cover by 2 inches in a large bowl and soak, covered, overnight. Drain in a colander. Cook onion and carrot in butter in a 4- to 5-quart pot over moderate heat, stirring occasionally, until onion is softened, about 5 minutes. Add soaked beans, lemon juice, garlic, th...

View full recipe at Epicurious

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