The days where I live in Melbourne are getting shorter. The temperature is dropping. This means one thing: winter is well on its way. Although Melbourne doesn’t snow, it’s a temperamental city with weather and can get very cold.
So, to prepare for the months spent indoors, I made lemony brothy beans with scallops.
Lemony brothy beans with scallops
I think that winter cooking is so much fun because to me they’re recipes that are so aromatic and comforting. And a big bowl of delicious lemony and garlic soup with delicious and filling beans is just one of those… simple pleasures.
For me, I hadn’t made brothy beans for a while but then I started to crave beans. Having just had my second child, I wanted really delicious home cooked meals that felt healthy and filling. This is definitely one of those.
Seafood and beans
But, in typical me fashion, I wanted something a little different in it. I had some amazing fresh scallops from the market so I pan fried them and the addition was such a welcome one!
Although this recipe is absolutely fine (and tasty!) without it, I think there’s something about the surprise pop of a sweet and delicate scallop that makes it a bit more special.
What kind of beans for lemony brothy beans with scallops
I use cannellini beans for this recipe. They are so juicy they’re almost meaty! Cannellini beans have a sort of nutty texture that you don’t find in other ones and I think they’re the best complement to the fresh herbs.
Changing it up!
Like any, if not all, my recipes – this is made to be changed! I think there are so many changes you could make to it. To start with – without the scallops this is a plant-based meal, which I have been trying to create more recently.
So, if you’re following a vegetarian or vegan diet – never fear! Omit the scallops and you’ll be satisfied, still!
But if you’re after a bit more salt or umami, some crisped up bacon would really suit this. And, of course, bread! Serve it with crusty bread or one of my focaccias to really make sure that not a drop of that flavourful broth is missed!
It’s soup season!
Looking for more stomach warming soups!? I have all the classics from cauliflower to potato and leek to a roasted tomato!
If you have any questions or would like to leave a review, please do so here! I always love answering your food and recipe related questions and hearing your feedback on my recipes.
If you make lemony brothy beans with scallops, please tag me on Instagram, Tik Tok or Pinterest so I can see your wonderful creation.
Lemony brothy beans with scallops
It’s just a big bowl of love. Lemony brothy beans with scallops is a recipe that I think everyone will love.
Ingredients
- 1 garlic bulb
- 1 cup olive oil 8oz
- 500 g scallops
- 1 leek white and pale green parts sliced thinly
- 250 g cherry tomatoes 8oz
- 2 cups chicken stock 16oz
- 400 g cannellini beans 14oz, drained
- 1 tsp lemon zest
- 1 tbsp lemon juice
- parsley finely chopped
- salt + pepper
Instructions
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Preheat the oven to 120 degrees C / 250 degrees F
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Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
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Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It’s important the garlic is fully submerged in the olive oil so it does not burn. Bake for 1 hour or until the garlic has slightly browned in colour and is soft to touch. Separate the oil from the garlic cloves by passing the through a fine mesh strainer that is placed over a bowl.
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Pat the scallops dry with absorbent paper and season lightly with salt.
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In a stainless steel or non stick fry pan on a medium – high heat, bring 2 tablespoons of the garlic confit olive oil to heat. Once there is a slight haze coming from the pan, place the scallops into the pan. Leave to cook for 2 – 3 minutes on each side or until they have formed a golden crust. Set to the side. Do this step in batches so the pan is not overcrowded and the scallops broil.
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In a clean fry pan on a medium heat, bring 2 tablespoons of the garlic confit olive oil to heat. Add the leeks and garlic confit cloves to the pan and sautee for 5 minutes or until the leeks have slightly softened. Add the cherry tomatoes to the pan and cook for 5 minutes or until they have burst open and have become jammy.
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Add the chicken stock, beans, lemon zest and juice and generous amount of salt and pepper to the pan. Bring to the boil then reduce to a gentle simmer. Simmer for 10 minutes, stirring occasionally.
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Sprinkle the parsley all over and stir through. Top the brothy beans with the seared scallops, an extra sprinkling of parsley and chili flakes if using. Serve immediately.