Seared Scallop & White Bean Cassoulet
Canned scallops, white beans, sundried tomatoes, and herbs.
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1 can (about 6 oz) scallops, drained and patted dry
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1 can (15 oz) white beans, drained and rinsed
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1/4 cup sundried tomatoes, chopped
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1 tbsp olive oil
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1/2 tsp dried thyme
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1/2 tsp dried rosemary
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1 clove garlic, minced
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1/4 cup vegetable or seafood broth
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Salt & black pepper to taste
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1 tbsp butter (for searing scallops)
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Fresh parsley, for garnish (optional)
Instructions:
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Prepare the cassoulet base: Heat olive oil in a pan over medium heat. Add garlic, sundried tomatoes, thyme, and rosemary. Sauté for 1-2 minutes until fragrant.
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Add beans & broth: Stir in the white beans and broth. Simmer for 5 minutes, allowing flavors to meld. Season with salt and pepper.
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Sear the scallops: In a separate pan, melt butter over medium-high heat. Pat scallops dry, season with salt and pepper, and sear for about 1-2 minutes per side until golden brown.
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Combine & serve: Spoon the cassoulet onto plates and top with seared scallops. Garnish with fresh parsley if desired.