Seared scallops with sea beans
Mince the shallot. Melt half the butter in a small skillet. Add the shallot.
Meanwhile, nely chop the parsley. When the shallot is translucent, add the wine and parsley. Simmer for a few minutes, then add the lime juice.
In a separate skillet, brie y heat the sea beans in some olive oil over medium heat (see tip).
In a third skillet, melt the remaining butter. Add the scallops and sear for 2 minutes on each side. Season with salt and pepper.
Spoon the parsley sauce into soup plates, arrange the sea beans over the sauce, set the scallops on top, and serve.
Tip! - sea beans
Sea beans don’t need cooking—they should only be warmed. They become darker, less attractive, and less avorful the longer they cook. In addition, sea beans do not need a lot of seasoning, as they are naturally salty.
'Try serving this as a first course. The shallot, butter, and parsley sauce is the perfect complement to the sea beans and the scallops.'
- 1 shallot
- 3 to 4 tablespoons (30 to 55 g) good-quality butter
- handful of curly parsley
- 1 cup (240 ml) white wine
- juice of 1 lime
- 31⁄2 ounces (100 g)
- sea beans (also called salicornia or samphire)
- 6 sea scallops