John hates cilantro – and I love it, so sometimes he’ll swallow whatever dish I make with cilantro and complain later. Tonight was the first night, in 5 years of marriage that he turned to me and said “you know what, I really like the cilantro in this bean salad”, I swear I shed a tear of happiness. This should guarantee that the persons in your life won’t complain about the cilantro.
Seared Scallops with Zucchini, Grape Tomatoes and White Beans – 2 servings
15 1/2-ounce can Great Northern beans
1/2 cup fresh cilantro leaves, chopped
1 lemon, halved
1 teaspoon Dijon mustard
1 medium zucchini
1/2 cup grape tomatoes, halved
2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 pound large sea scallops
2 teaspoons olive oil
Rinse and drain beans in a colander. In a bowl toss together beans, cilantro, lemon juice from half a lemon, mustard, grape tomatoes, and salt and pepper to taste.
Cut zucchini lengthwise into 1/4-inch-thick slices using a mandoline or other slicer and season with salt and pepper.
In a bowl combine kosher salt, cumin, and pepper to taste. Remove tough muscle from side of each scallop if necessary and pat scallops dry. Toss scallops in cumin mixture to coat.
Heat a nonstick saute pan with olive oil over medium-low heat, saute zucchini until softened, and lightly browned. Chop and add to bean salad. Repeat with remaining zucchini.
Add enough olive oil to saute pan, and sear scallops over medium heat. Cook until browned for about 4 minutes per side. Serve with salad.