scallops with white bean puree, kale & pinenuts

prep time:  tbd
cook time:  tbd
servings: 6

white bean ingredients: makes 2-3 cups

1 cup dried white beans
1/4 cup olive oil
8 garlic cloves - crushed
1 medium spanish onion diced
1 bay leaf
2 teaspoons salt

topping ingredients:
6 tablespoons olive oil
1/4 cup chopped shallots
1/2 cup pine nuts
1 tablespoon lemon zest (from 1 lemon)
2 tablespoons sherry vinegar
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon thyme leaves

kale & scallops ingredients:
1 bunch tuscan kale (3/4 pound) - ribs removed, leaves roughly chopped
1/4 cup shallots
24 large sea scallops (about 2 pounds) - tough muscle removed
1/2 pound chorizo - cut on the bias into 1/8 inch slices (optional)
2 cups white bean puree (recipe follows)

white bean puree steps:

1. place the beans in a large bowl and cover with room temperature water by 2 inches. soak at room temperature overnight.

2. drain the beans and add them to a medium saucepan or dutch oven with the olive oil, garlic, onion, bay leaf, and salt. cover with water by 3 inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour.

3. remove the bay leaf, drain the beans, and reserve the cooking liquid. puree the beans in a food processor with 3/4 cup of the cooking liquid (you may have to do this in batches depending on the size of your machine). the puree should be the consistency of a thick milkshake. taste for seasoning, and add salt and pepper as necessary. (can be make 1 - 2 days in advance).

topping steps:
1.  in a small saucepan, heat the olive oil over medium-low heat. add the shallots and cook until soft, 2 - 3 minutes. Reduce the heat to low, and add the pine nuts, lemon zest, vinegar, red pepper flakes, and thyme. cook for 2 - 3 minutes, then turn off the heat and allow to cool at room temperature. (Can be made hours in advance).

kale & scallops steps:
1.  fill a medium saucepan or dutch oven with salted water and bring to a boil. blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool. squeeze out any extra moisture, and set aside.

2.  add 2 tablespoons of olive oil to the saucepan and set it over medium heat. sauté the shallots until translucent, 2 - 3 minutes. add the kale and cook for an additional 2 minutes, until heated through. season with salt and pepper, set aside. (Can be made hours in advance).

3.  about 10 minutes before service, make the scallops.  heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat. pat the scallops dry with paper towels and season with salt and pepper. when the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops. sear without touching for 2 minutes, until golden brown. flip them and cook for another 1 - 2 minutes, until the sides have become nearly opaque. remove to a plate.

4.  add the chorizo, if using, to the pan and heat through for 1 - 2 minutes.

5.  spread 1/4 - 1/2 cup of warm white bean puree on each plate.  place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.

- adapted from the new brooklyn cookbook/saul restaurant by way of the huffington post