What's for Dinner? Seared Scallops over White Bean Puree!

Ok, so AFTER we had already eaten dinner I found out it was National Lobster Day.  Darn.  There is always next year.  I guess we got sort of close with scallops.  My intention was to do a fava bean puree, since they are in season right now, but my grocery store did not have them in any form.  So, I switched gears a little bit and did a white bean and bacon puree.  I served this with roasted new potatoes and baked Parmesan zucchini sticks (from our garden).  I hope you enjoy!

Seared Sea Scallops 
over White Bean Puree
Serves 3

3 strips bacon (I use a 40% less fat variety)
1 lb medium to large sea scallops
1 shallot, minced
3 cloves garlic, minced
1 large can cannelini beans
2 cups chicken broth
5 sprigs thyme, leaves stripped from stems
2 sprigs rosemary, leaves stripped from stems and minced
salt and pepper

Warm large skillet over medium high heat.  Cut bacon into small pieces.  Fry bacon until crisp. Reserve on paper towel.  Pour 1 TBSP bacon grease into medium pot and cook shallot and garlic over medium heat for 1 minute.  Add beans, rosemary, thyme and salt and pepper to taste.  Cook for several minutes and gradually add 1/2 cup of chicken broth.  Simmer beans for 10 minutes.  If they start getting thick, add more chicken broth, a little at a time.  After 10 minutes, mash beans with a potato masher, or add to food processor and process to desired consistency (add more broth if needed).  In same skillet bacon was cooked in, bring back to high heat and with the remaining small amount of back grease that is till on the skillet, sear scallops.  Cook for 3 minutes on first side and 2 minutes on second side or until done and brown.  Spoon a layer of beans on plate, sprinkle with crisp bacon and top with scallops.

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Parmesan Zucchini Sticks
Serves 6-8
From Cooking Light


3 large zucchini (about 1 1/2 pounds) 
1 cup dry breadcrumbs 
1/2 cup panko (Japanese breadcrumbs) 
1/4 cup (1 ounce) grated fresh Parmesan cheese 
1/2 teaspoon salt 
1/2 teaspoon freshly ground black pepper 
1/2 cup egg substitute 
Cooking spray
Marinara sauce

Cut 1 zucchini in half crosswise; cut each half lengthwise into 8 wedges. Repeat procedure with remaining zucchini. Combine breadcrumbs, panko, cheese, 1/2 teaspoon salt, and black pepper in a shallow dish. Dip zucchini in egg substitute; dredge in breadcrumb mixture. Place zucchini on a wire rack coated with cooking spray. Lightly coat zucchini with cooking spray. Bake at 450° for 35 minutes or until golden brown. Serve immediately with marinara.


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