diver scallops in a spicy white bean and rosemary broth finished with plum tomato...

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sautéing until fragrant and translucent, about 3-4 minutes.

Prepare the Broth

Stir in the diced plum tomatoes and cook for another 2 minutes. Then add the drained white beans, vegetable broth, chopped rosemary, and red pepper flakes. Bring to a simmer.

Add Beans and Tomatoes

Let the broth simmer for 10-15 minutes, allowing the flavors to meld. Season with salt and black pepper to taste.

Simmer the Broth

While the broth is simmering, season the diver scallops with salt and black pepper. In a separate skillet over medium-high heat, sear the scallops for about 2-3 minutes on each side until golden brown and cooked through.

Cook the Scallops

Ladle the spicy white bean and rosemary broth into bowls, top with seared scallops, and garnish with fresh parsley. Serve hot.

Serve

Diver scallops

Olive oil

Garlic cloves, minced

Shallots, finely chopped

Plum tomatoes, diced

Canned white beans (such as cannellini), drained and rinsed

Vegetable broth

Fresh rosemary, chopped

Red pepper flakes

Salt

Black pepper

Fresh parsley, chopped (for garnish)

Cape Sante Toscano

Make Cape Sante Toscano Recipe in just 30m. diver scallops in a spicy white bean and rosemary broth finished with plum tomato...

Cape Sante Toscano Recipe

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