Sea Scallops with Slow Braised Fennel and White Bean Puree

Riviera Grill

Bean Purée

1 1/2 cups dry Great Northern beans
1 onion, cut into 1/4-inch dice
1 rib of celery, cut into 1/4-inch dice
1 carrot, cut into 1/4-inch dice
2 cloves of garlic, minced
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
6 cups chicken stock, fresh or canned
kosher salt and pepper to taste
few drops extra-virgin olive oil

Soak the beans overnight. Drain and transfer to a 2-quart pot along with the diced onion, celery, carrot, minced garlic, thyme, 5 cups of stock, salt, and pepper. Bring to a boil. Lower heat and simmer until beans are very tender, about 90 minutes. If necessary, add more broth.

Drain the beans. Reserve some beans for garnish. Puree remainder in a food processor, adding a few drops of oil if needed. Adjust seasonings.

Slow Braised Fennel

2 fennel bulbs, quartered
2 tablespoons extra virgin olive oil
3 cups chicken or vegetable stock, fresh or canned
kosher salt and fresh ground pepper to taste

Preheat oven to 250 degrees. Sauté fennel in olive oil in a heavy oven-proof skillet until lightly browned, season with salt and pepper, and then cover with stock. Cover pan and bake for 11/2 hours. Remove and keep warm.

Scallops

12 large fresh scallops, preferably diver or dry-pack
kosher salt and fresh ground pepper to taste
1 tablespoon extra-virgin olive oil
4 sprigs fresh thyme, for garnish

Season scallops with salt and pepper. Sauté in oil in a heavy large skillet over medium-high heat until golden and just cooked through, about 3 minutes on each side.