Scallops Pan-seared Diver Sea Scallops* Atop A Classic French Cassoulet Topped With Locally Grown Microgreens Recipe

Rinse and drain the cannellini beans; if using canned beans, use 2 cups drained and rinsed.

In a large heavy pot, heat olive oil over medium heat. Add diced pork shoulder and duck confit; cook until browned and fat renders.

Add diced onion and carrot; sauté until vegetables are tender and translucent, about 5–7 minutes.

Stir in minced garlic and tomato paste; cook 1–2 minutes to develop flavor.

Pour in white wine to deglaze the pot; simmer until reduced by half, about 2–3 minutes.

Add beans, stock, thyme, bay leaves, salt, and pepper. Bring to a gentle simmer; cover and cook for 25–35 minutes, until flavors meld and beans are tender. If using dried beans instead of canned, simmer longer until beans are tender.

Taste and adjust seasoning; if the cassoulet seems too thick, whisk in a little extra stock to reach a saucy consistency.

Pat scallops dry with paper towels to remove surface moisture; lightly season both sides with salt and pepper.

Heat a heavy skillet over high heat; add olive oil and 1 tablespoon butter until shimmering.

Add scallops in a single layer without crowding; sear without moving 1.5–2 minutes until a golden crust forms.

Flip gently; add remaining butter and baste the scallops for about 1 minute until just opaque in the center. Remove from heat.

Divide warm cassoulet among serving bowls, creating a shallow bed.

Top each portion with 3–4 seared scallops, arranged evenly.

Toss microgreens with a light pinch of salt and a squeeze of lemon juice (optional) and mound on top of the scallops.

Finish with a light zest of lemon and an extra drizzle of olive oil if desired.