Cape Sante Recipe
seared jumbo sea scallops, cannellini beans, arugula, tomatoes, truffle oil
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Rinse and drain the cannellini beans. Halve the cherry tomatoes and mince the garlic.
- 2
Sear the Scallops
Heat olive oil in a large skillet over medium-high heat. Season the scallops with salt and black pepper. Once the oil is hot, add the scallops and sear for about 2-3 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 3
Cook the Beans and Tomatoes
In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Then add the cannellini beans and cherry tomatoes, stirring gently. Cook for about 5 minutes, allowing the tomatoes to soften.
- 4
Combine with Arugula
Add arugula to the skillet and drizzle with truffle oil. Toss everything together to combine and cook for an additional 2 minutes until the arugula is wilted.
- 5
Serve
Plate the bean and arugula mixture, top with the seared scallops, and drizzle with additional truffle oil if desired.
