Cape Sante Toscano Recipe

Cooking Instructions

1. 1

   Prepare the Broth

   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.

2. 2

   Add Beans and Tomatoes

   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.

3. 3

   Simmer the Broth

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

4. 4

   Cook the Scallops

   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.

5. 5

   Serve

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