Recipe courtesy of Marc Orfaly of The Beehive in Boston, MA.
- 6 large Scallops
- 1 cup English Peas
- 1 cup Fava Beans
- Pea Tendril Leaves
- 8 oz Low Sodium Chicken Broth
- 1 tbsp Finely Diced Fresh Ginger
- 1/2 tbsp Finely Sliced Thai Chili
- 1 oz White Soy
- 1/2 oz Sesame Oil
- Scallions for Garnish
Simmer broth, ginger, Thai chili, white soy & sesame oil for 5 minutes. Next, blanch peas and fava beans, then add peas, fava beans and pea tendril leaves to simmering broth. Sear scallops in a cast iron pan, 1 minute on each side on high heat until golden brown. Divide broth and vegetables into 2 bowls and arrange seared scallops on top. Lastly garnish with sesame oil and sliced scallions, and serve over fingerling potatoes or rice.
The Beehive is located at 541 Tremont Street, in Boston MA.