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1
Set a 12-inch saute pan over high heat.
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2
Add the olive oil.
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3
While the oil is getting hot, Season the scallops with the salt and pepper.
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4
Dredge the scallops in the flour and shake to remove any excess flour.
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5
Place the scallops in the saute pan and sear for 2 minutes on the first side.
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6
Add the 2 tablespoons of butter to the pan and swirl to evenly distribute.
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7
Turn the scallops and continue to cook for 1 1/2 to 2 minutes on the second side or until golden brown and just cooked through.
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8
To serve, place 1/4 cup of the lima bean puree in the center of each of 6 appetizer plates.
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9
Place 3 scallops over the Lima Bean Puree, and divide the wilted arugula among the 6 plates over the tops of the scallops.
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10
Lima Bean Puree:
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11
In a small saucepan over medium-high heat, melt the butter.
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12
Add the shallots and cook for 3 minutes.
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13
Add the garlic to the pan and sweat for 30 seconds.
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14
Add the lima beans and cook, stirring frequently, for 3 minutes.
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15
Add the vegetable stock and bring the liquid to a boil.
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16
Reduce heat to a simmer and cook for 10 minutes.
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17
Remove from the heat and transfer the beans and liquid to a bar blender.
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18
Add the heavy cream, tarragon, salt, and pepper and process on low speed for 1 to 2 minutes, or until very smooth.
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19
*Be careful blending the hot ingredients: make sure to hold the lid securely with a thick kitchen towel.
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20
Taste and adjust seasoning, if necessary.
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21
Serve hot.
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22
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes.
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23
Transfer liquid to a blender or food processor and fill it no more than halfway.
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24
If using a blender, release one corner of the lid.
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25
This prevents the vacuum effect that creates heat explosions.
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26
Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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27
Set a 10-inch saute pan over medium heat and add the bacon.
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28
Stir occasionally until the bacon has rendered most of its fat and the meat is crispy, about 8 to 10 minutes.
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29
Add the garlic and saute for 30 seconds.
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30
Add the arugula, salt and pepper and toss until wilted, about 2 to 3 minutes.
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31
Serve immediately.
