Thyme-Tinged Scallops with White Bean Puree

These scallops are cooked in a flavorful sauce made with white wine, chicken stock, white beans, and capers. The thyme-tinged scallops are perfectly seared and the white bean puree adds a creamy richness to the dish.

This recipe was inspired by a dish I had at a restaurant in the south of France. The scallops were cooked to perfection and the sauce was incredibly flavorful. I've been trying to recreate that dish ever since, and I finally came up with this recipe. It's not exactly the same, but it's pretty darn close. And it's definitely a dish that I'll be making again and again.

Prep time: 10 | Cook time: 15 | Serves: 2

Ingredients

• 1 pound sea scallops, shucked and deveined
• 2 tablespoons olive oil
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup dry white wine
• 1/2 cup chicken stock
• 1/2 cup white beans, cooked and mashed
• 2 tablespoons capers, rinsed and drained

Instructions

1. Pat the scallops dry with paper towels.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Season the scallops with the thyme, salt, and pepper.
4. Add the scallops to the skillet and cook for 2-3 minutes per side, or until golden brown and cooked through.
5. Remove the scallops from the skillet and keep warm.
6. Add the white wine to the skillet and cook until reduced by half.
7. Add the chicken stock and white beans to the skillet and cook until heated through.
8. Stir in the capers and cook for 1 minute more.

Why It Works

• The scallops are cooked in a hot skillet over high heat, which creates a beautiful golden brown crust on the outside while leaving the inside tender and juicy.
• The white wine and chicken stock add flavor to the sauce, and the white beans give it a creamy richness.
• The capers add a touch of acidity and brightness to the dish.
• The thyme adds a subtle herbal flavor to the scallops and the sauce.