Scallops 'n' Beans

Rosbottom is a cookbook author

This is one of the simplest and best recipes in my files. The green beans can be precooked and quickly reheated when needed, and the scallops need to be grilled or broiled only a few minutes. The seafood and green beans are mounded on a bed of spinach leaves, drizzled with a warm dressing made with vinegar, soy sauce, olive oil and fresh ginger, and garnished with toasted pine nuts.

WARM-SCALLOP-AND-GREEN-BEAN SALAD

1/2 cup red wine vinegar

1/2 cup soy sauce

Olive oil

2 teaspoons peeled and grated ginger root

4 quarts water

1 3/4 pounds green beans (preferably tender young beans), ends cut off on diagonal

Salt

1 bunch spinach, stems removed, leaves washed and dried

3 1/2 pounds sea scallops

Freshly ground pepper

1/3 cup toasted pine nuts

Combine vinegar, soy sauce, 1/2 cup olive oil and ginger root in non-aluminum mixing bowl. Whisk well to blend. Set aside.

Bring water to boil in large pan. Add green beans and 4 teaspoons salt. Cook beans, uncovered, until tender, about 8 minutes. Drain and place in ice-cold water to cool. Drain again. Pat dry and set aside. When ready to assemble, reheat dressing and green beans and arrange border of spinach leaves on large serving platter.

Brush grill lightly with olive oil and heat. Remove small connective tissue on side of each scallop and discard. Thread scallops on long metal skewers and brush lightly with olive oil. Grill, turning often, until scallops are lightly browned and cooked through, about 4 minutes. Remove to side dish and cover loosely with foil.

Mound grilled scallops and warmed beans over spinach on serving platter. Drizzle with warmed dressing and season to taste with salt and pepper. Sprinkle pine nuts over top. Serve warm. Makes 8 servings.

Note: To toast pine nuts, place in small, heavy skillet over high heat. Shake pan back and forth until nuts are lightly browned, 3 to 5 minutes. Also, dressing and green beans can be made day ahead. For dressing, cover and refrigerate. Reheat to warm before serving. When beans are cooked, wrap in clean kitchen towel, then in plastic wrap and refrigerate. To reheat, drop into 2 quarts boiling water and cook 1 to 2 minutes or just until warm. Remove and pat dry. Or, place beans in microwave-proof dish and sprinkle with 2 tablespoons water. Cover with wax paper and microwave on HIGH--100% power--1 to 2 minutes. Remove and pat dry.

Copyright © 2019, Los Angeles Times
EDITION: California | U.S. & World
68°