Cape Santa Toscana Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

2. 2

   Add the diced plum tomatoes, chopped rosemary, and red pepper flakes. Cook for another 2-3 minutes until the tomatoes begin to soften.

3. 3

   Pour in the vegetable broth and bring the mixture to a simmer. Add the white beans and season with salt and black pepper to taste. Let simmer for 10 minutes.

4. 4

   Cook the Scallops

   In a separate skillet, heat a little olive oil over high heat. Season the diver scallops with salt and black pepper.

5. 5

   Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.

6. 6

   Serve

   Ladle the spicy white bean and rosemary broth into bowls and top with the seared scallops. Garnish with additional fresh rosemary if desired.