Grilled Scallops with Fava Beans, Tomato Salad, and Agrodolce
| Serves: | 4 |
- 1 cup shelled blanched and peeled fava beans (broad)
- Juice and zest of 1 lime
- 12 cherry tomatoes
- Salt and freshly ground black pepper
- 12 jumbo sea scallops
- ¼ cup extra virgin olive oil, divided
- 2 Tb finely chopped mint
- 2 oz melted Green & Black’s Dark 70% chocolate
Preheat oven to 360°.
Place tomatoes on a small tray, drizzle with 1 Tb olive oil, and sprinkle with salt and pepper.
Place in oven for 8-12 minutes.
Allow tomatoes to cool and mix together with fava beans. Season with salt and pepper.
Season the scallops with salt and freshly ground black pepper. Drizzle 1 Tb of oil into the hot pan and add the scallops. Sear the scallops about 2 minutes on each side or until they are just opaque in the center and golden brown on both sides.
Place the chocolate in a small metal bowl set over a saucepan of hot water, and allow to melt gently while stirring. Once melted, add the warm lime juice and remaining olive oil while whisking.
Place a ring or pastry cutter onto a serving plate and sprinkle fava beans and tomato salad into ring.
Remove ring and place scallops over fava beans. Drizzle with the agrodolce sauce and serve.
