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Seared Scallops with Fava Bean Purée

Seared Scallops with Fava Bean Purée

Seared Scallops with Fava Bean Puree |

Seared Scallops with Fava Bean Purée sure sounds formal and perhaps even complicated but I promise you it’s neither. After getting fava beans in my CSA share a few weeks back, I ask my Twitter pals for some ideas on what to do with them. My dietitian colleague, who is also a chef (how cool is that?), Michelle Dudash suggested just that – a purée paired with seafood. And since both fava beans and scallops cook fairly quickly, it turned out to be much simpler than the recipe title suggests.

How to Cook Fava Beans |

When preparing to cook favas, the trick is to shell them twice – first, you pop them out of the pod and after a quick boil and a slight cooling period, you pop them out of their thick skin. As you can see, they are the most glorious color of green and bursting with many nutrients like fiber, folate, iron, potassium and the list goes on!

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Seared Scallops with Fava Bean Puree

Seared Scallops with Fava Bean Purée

  • Yield: 4 appetizer servings or 2 main dish servings 1x


Seared Scallops with Fava Bean Purée sure sounds formal and perhaps even complicated but I promise you it’s neither.




  • 1 cup fava beans, shelled
  • 2 tablespoons extra virgin olive oil, divided
  • 3 garlic scapes, chopped (or 2 garlic cloves minced)
  • 1 tablespoon water
  • Salt & pepper, to taste


  • 1 tablespoon unsalted butter
  • 1 pound sea scallops
  • Black pepper
  • 1/2 teaspoon smoked paprika


  1. In a pot of boiling water, add the fava beans. Boil for 1 minute, drain and throw into a bowl of ice water. Cool until you can hold with your hands and pop beans out of their thick skin. Discard skins.
  2. In a large skillet, heat 1 tablespoon olive oil. Sauté the fava beans for 5 minutes. Add garlic scapes and cook for another 3 minutes.
  3. In a food processor or blender, place fava beans, garlic scapes and oil from pan. Blend together, adding additional 1 tablespoon olive oil slowly. Add 1 tablespoon water and blend until thoroughly mixed. Set aside, keeping sauce in blender.
  4. In same skillet, heat butter and pan sear scallops, 3 – 4 minutes per side, adding black pepper to each scallop side. Remove from heat and remove scallops from pan. Pour liquid from pan into blender and blend into fava bean sauce.
  5. To serve, spoon fava bean sauce onto each serving plate and place scallops on top. Sprinkle each dish with smoked paprika.

I must say I was a tad disappointed they were only in my CSA share that one week (their growing season is primarily through the spring.)

Seared Scallops with Fava Bean Puree |

Have you ever cooked with fava beans?

Carole from Carole's Chatter

Friday 21st of April 2017

Hi Deanna, love this. Would you like to share this with the other participants in Food on Friday over at Carole's Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Scallops!

You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which might be some time Thursday your time – aren't time zones confusing? Well they confuse me! Hope to see you soon. Cheers, Carole

Deanna Segrave-Daly

Sunday 23rd of April 2017

Just did - thanks for letting me know about your round-up esp. 'cause I adore scallops :)

Michelle Dudash

Thursday 18th of October 2012

Yum. Thanks for the shout out, doll. Michelle


Wednesday 10th of October 2012

That looks ah-may-zing! I adore favas, but I have only found them fresh a couple of times.


Wednesday 10th of October 2012

I never cooked with them and now realize what "gems" I got that week in my CSA share :)


Saturday 14th of July 2012

I don't have a lot of experience cooking with favas but love them when I order them out. My grandparents used to cook them when I was young too. This dish looks so delicious, youve inspired me to try cooking them again soon!


Saturday 14th of July 2012

Aggie - this was actually my first time cooking them and they were a cinch to make! Let me know if you make them soon :)

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