Warm White-Bean And Scallop Salad With Spicy Tomato Glaze

1. 1

   Combine the beans, thyme and bay leaf in a pot over medium-low heat.

2. 2

   Add enough cold water to cover and cook for 30 minutes.

3. 3

   Add 1/4 teaspoon salt and cook until tender, 10 more minutes.

4. 4

   Remove from heat and set aside.

5. 5

   Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute.

6. 6

   Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes.

7. 7

   Remove the scallops and orange rind.

8. 8

   Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes.

9. 9

   Season to taste with salt.

10. 10

    Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula.

11. 11

    Spoon in the beans and divide the scallops.

12. 12

    Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.

* Per serving · 4 servings · Values may vary.