Seared Scallops Creamy Saffron Beans
Ingredients
- For the beans
- 1 cup dried navy beans
- 3 shallots, peeled, ends trimmed, and sliced into thin rings
- 1/2 teaspoon to 1 teaspoon red pepper flakes, depending on your penchant for heat
- 1/4 teaspoon saffron threads
- 1/8 teaspoon smoked paprika
- 1 tablespoon good olive oil
- 1 pinch kosher salt, plus more to taste
- for the scallops
- 3 to 5 diver scallops per person, depending on their size
- 2 teaspoons ghee
- 1 tablespoon to 2 tablespoons good olive oil
- 1/4 cup fresh dill fronds or parsley, to garnish
- 1 pinch kosher salt, plus more to taste
- 1 pinch freshly cracked black pepper, plus more to taste
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