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Later, Please
December 2019

Scallops with Spicy Beans, Tomatillo, and Citrus


4 tomatillos, husked, rinsed, and thinly sliced
2 tangerines or small oranges, peeled, thinly sliced, seeds removed
1 small fresh green or red chile, thinly sliced, seeds removed for less heat if you like
1 small shallot, thinly sliced
2 tablespoons fresh lime juice, plus more for seasoning
6 tablespoons olive oil, divided, plus more for drizzling
Kosher salt and freshly ground black pepper
1 1/2-2 pounds sea scallops, side muscles removed
2 tablespoons canola oil
1 (15 ounce) can cannellini or navy beans, drained and rinsed
2 teaspoons Aleppo-style pepper or 1 teaspoon crushed red pepper flakes
1/2 cup fresh cilantro, tender leaves and stems


Combine the tomatillos, tangerines, chile, shallot, lime juice, and 4 tablespoons olive oil in a large bowl; season with salt and pepper and set aside.

Season the scallops with salt and pepper. Heat the canola oil in a large skillet, preferably cast-iron, over medium-high heat. Working in batches, add the scallops and, using a fish spatula, press lightly to make good contact with the skillet. Sear until deeply browned, about 3 minutes per side. 

Transfer the scallops to a large plate or serving platter. Without wiping the skillet, add the remaining 2 tablespoons olive oil, followed by the beans and Aleppo-style pepper, and season with salt and pepper. Cook, shaking the skillet occasionally, until the beans have soaked up all that scallop-y business and are looking impossibly tasty, about 4 minutes or so. 

Transfer the tomatillos and citrus to a large serving platter and top with the beans, scallops, and cilantro. Drizzle everything with a little more olive oil before serving. 

Citrus and tomatillos can be cut a few hours ahead.

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