Sea bean’s brininess makes it the perfect pairing to other ingredients sourced from the sea. While I particularly enjoy it served under or alongside lobster or scallops, feel free to add sea bean into a wide variety of dishes that incorporate whatever seafood – shellfish or fin fish – you find fresh and in season.
Ingredients
- ½ pound fresh sea scallops
- 4 cloves garlic, minced
- 3 tablespoons unsalted butter, plus 1 more tablespoon to finish
- A few cups of washed and chopped sea bean
- Salt and pepper to taste
Preparation
Dry the scallops with a paper towel and season them on both sides with a bit of salt and pepper. Heat a heavy-bottomed skillet over medium-high heat and add butter. Melt until foamy and then add the minced garlic until it becomes fragrant.
Add the scallops to the pan and cook for a few minutes until the undersides are a golden brown. Flip and cook on the other side until golden brown. Remove scallops from the skillet but leave the garlic and butter on the heat.
Add the chopped sea bean to the skillet and toss to coat in the butter and garlic. Sauté for 5 minutes or so, until the sea bean darkens a bit in color and tastes cooked through.
Plate the sautéed sea bean and place the scallops on top. Drizzle the remaining butter and garlic from the skillet over the scallops, melting the remaining final tablespoon of butter in the pan first if there isn’t enough butter left to top the dish. Season with salt and pepper and serve.
