Seared Sea Scallops With Fresh Fava Bean Puree
Seared Sea Scallops With Fresh Fava Bean Puree
2.5 pounds fresh fava beans, shelled
1/4 cup chicken broth, homemade or low-sodium canned
1/3 cup heavy cream
1.75 teaspoons kosher salt, plus more to taste
Freshly ground pepper to taste
2 teaspoons olive oil
1 1/2 pounds sea scallops
1 tablespoon fresh lemon juice
4 teaspoons coarsely chopped Italian parsley
PREPARATION
Blanch the fava beans in boiling water until soft, about 8 minutes. Drain and cool. Place beans and place in a food processor. Puree. Add the broth, cream, salt and pepper. Process until smooth. Scrape into a saucepan and warm gently over low heat.
Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat. Pat the scallops dry with a paper towel. Place in the skillet and sear until browned and just cooked through, about 1 minute a side. Sprinkle with lemon juice and salt and pepper to taste.
Mound about 1/3 cup of fava bean puree onto the centers of 8 plates. Top with scallops. Scatter the mushrooms over the scallops and sprinkle with parsley. Serve immediately.
Fresh and Simple Buttery Fava Beans (Broad Beans) Recipe - Eat Simple Food
Recipe:
This fresh buttery fava bean recipe / broad bean recipe is vibrant and healthy. This recipe shows how to to shell broad beans from the pod, take off the primary shell sheath on each individual bean, and easily cook the fava beans with olive oil and / or butter.
Fava Beans, Liver, and a nice Chianti - Hannibal Lecter's off his meds and eating what he wants. ????
Vegans can switch from butter to olive oil or a non-dairy alternative for cooking / preparing this broad bean recipe.
What are Fava Beans?
Fava beans are beans. They are also known as broad beans, faba beans, field beans, or horse beans.
Broad beans come in a large long leathery inedible pod (see picture above or watch the video). The inside of the leathery pod is soft and furry.
There is an additional sheath around each individual bean that generally needs to be gently peeled off after cooking and before eating. The edible bean is shown when the sheath is removed.
In some sense, fava or broad beans have a double pod that needs to be removed before eating them.
Having said that, the very small broad beans are so tender that they can be eaten with the sheath on after boiling. However, the larger fava beans have a fibrous tough outer sheath that needs to be peeled before eating.
How To Cook Broad Beans / Fava Beans
Follow the pictures and instructions or watch the instructional video for how to get broad beans / fava beans out of the initial leathery pod, cook them, and peel them from the second shell or sheath.
Fava beans can be eaten after being boiled or cooked again with a little butter or olive oil, salt, and pepper. They also make a great addition to any soup or salad.
• Bring a pot of water to a boil and add salt.
• Shell the leathery fava bean pods to reveal the individual beans.
• Place individual fava beans in boiling water for ~ 3 minutes. Strain and rinse with cold water or shock in an ice bath to stop the cooking process and cool beans down to be able to work with them.
• Peel the broad beans outer skin sheath by gently tearing into the outer layer and squeezing the bean through the protective coating.
• Bring a pan to medium high heat and add butter and olive oil. When butter is melted, add the fava beans and cook ~ 4 minutes or until tender.
Salt and pepper to taste.
Substitutions for Fava Beans
Can't find fava beans / broad beans for this recipe? Use lima beans (also known as butter beans) instead. Both are creamy large beans. Shelled edamame is also a great substitute for broad beans.
Fava beans hold a special place in my heart because you have to put in the work to get the buttery taste and see that beautiful color. The pod is furry inside and soft to the touch, making shelling broad beans a sensory experience.
The reason fava bean recipes aren't on restaurant menus is because they are labor intensive. NOW - don't be scared of putting in the work! Give it a go and eat fava beans slowly to really appreciate and contemplate mother natures work.
Fava Bean / Broad Bean Recipe FAQS
Can you eat the skin of fava beans?
You can not eat the leathery pod shell of the beans. You can eat the shell sheath that covers the actual bean IF the fava bean is young and tender. Otherwise, take off the shell sheath and cook for a couple minutes or until soft.
Are broad beans and fava beans the same thing?
Yup! Different words for the same thing.
What do fava beans taste like?
Fava beans / broad beans are mild, creamy, earthy, nutty, and slightly sweet.
What can I substitute for broad beans or fava beans in recipes?
Substitute lima beans or shelled edamame for fava beans.
Can I make this fava bean recipe without butter.
Yes! This fava bean recipe can be made vegan by using your favorite non-dairy substitute.
Serves 4
Ingredients
• 1 ½ lbs fava beans in pod, (~ 2 cups shelled)
• 1 ½ Tbsp unsalted butter
• 1 ½ Tbsp olive oil
• salt
• pepper
Instructions
• Bring a pot of water to a boil and add a generous (2 tsp) amount of salt.
• Shell the furry fava bean pods to reveal the bean.
• Place individual beans in boiling water for ~ 3 minutes. Strain and rinse with cold water or shock in an ice bath to stop the cooking process.
• Peel the fava beans outer skin sheath by gently tearing into the outer layer and squeezing the bean through the protective coating. This will reveal the beautiful bright green bean.
• You can eat this as is now in salads or soups but for this recipe we're going to cook them a little more.
•Bring a pan to medium high heat and add the butter and olive oil.
When butter is melted, add the fava beans and cook ~ 4 minutes or until desired tenderness.
•Add salt and pepper to taste. Enjoy! Beckie
Bessara Recipe - Moroccan Fava Bean Dip - CookingWithAlia - Episode 132
To view written recipe, click here:
Today we are making a staple Moroccan dish called Bessara. Bessara is a thick soup made of dried fava beans, it be eaten alone or as a dip with bread. Moroccans especially enjoy it during cold weather. I am going to show you are to make it without a pressure cooker because many people do not own one. Another simple, easy, and delicious Moroccan recipe!
Fava Bean Purée with Chicory
Today, directly from Puglia, we prepare a traditional dish: Cicureddhe cu le fave nette.
I hope not to create panic, as often happens for these recipes.
Of course, the advice is well accepted and useful to all those who follow the channel.
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Mashed Broad Beans Recipe - Traditional Turkish Recipes
Mashed Broad Beans
Serves 6-8 people
Cooking time: 45 minutes on medium heat.
Ingredients:
360g dried fava/broad beans,
1 medium onion,
1 small carrot,
1 tablespoon butter,
1920ml of water,
2 tablespoons lemon juice,
1 tablespoon sugar,
1 dessertspoon salt,
To grease the serving dish:
1 tablespoon of sunflower oil.
Tips for the perfect dish: For better results, make sure that the dried beans are not left for too long.
Cooking suggestions: If you enjoy aromatic flavours, add 1 tablespoon of fresh grated ginger to the bean mixture.
Preparation:
Chop one medium onion into chunks and roughly chop the carrots into chunks of about the same size.
Melt 1 tablespoon of butter in a large pan. Add the onions and sauté on medium heat for 2-3 minutes until they are slightly tender. When the onions are sautéed, add the carrots. Cook for 1-2 minutes more, then add the washed and drained dried beans.
Add the water to the pan. Then add the lemon juice, sugar and salt, and place the lid on the pan.
Cook the beans for about 35-40 minutes until the consistency is easy to blend. Then transfer all the ingredients to a blender and mix into a puree.
Grease a dish with sunflower oil and fill with the pureed bean mixture. Tidy up the surface of the mixture with a spatula, then leave to rest and cool in the refrigerator for at least 1 hour. Cut into segments and serve.
Puglia, Italy - Pasta Sonoma Rigatoni with Fava Bean Purée
When Pasta Sonoma owners Susan and Don Luber took our pasta to Puglia, Italy, Executive Donato Vanella of the elegant Masseria Torre Coccaro was inspired to create a series of recipes just for us. Here he ‘sauces’ our popular Rigatoni Rigate with a silky fava bean purée to make a dish that is light and rich-tasting . . . and oh-so-easy to make! All it takes is world class pasta, a blender, and the simplicity of fresh ingredients. For the complete recipe click here: For more videos and recipes check out our website at pastasonoma.com.