Seared Scallops with Fava Beans, Asparagus and Leeks

Nothing says spring to me like the arrival of fava beans at the market. Those long, dark green pods that must be split open to find the jewel like green beans nestled in fur-lined beds waiting to be quickly blanched and peeled again. It takes a bit of work to get to the fava itself but the creamy, buttery texture and nutty flavour makes it worth it.

I was in Los Angeles last week visiting my sister and for reasons that are still somewhat unclear to me I ended up at Lisa’s workplace peeling a giant mountain of fava beans. By my second hour of fava peeling I had basically put myself into a meditative state and really had a rhythm going. This is one of those kitchen tasks that I especially love. The type that allows your mind to wander while your fingers are hard at work. While I was working on that mound of favas in LA I was hoping the first favas of spring would be available in Vancouver upon my return.

Photobucket Photobucket

On Sunday, as I shopped my way down Commercial Drive, there they were, fresh springtime favas at Norman’s Fruit and Salad, in a small bin, waiting to be chosen. I filled a large bag with them and then chose a couple of leeks, some asparagus spears that were looking particularly fetching and a bunch each of mint and flat leaf parsley.

Heading back along the Drive I stopped into one of my very favourite shops, The Daily Catch where I spied some amazing Lion’s Paw scallops. Perfect.

At home, waiting in the fridge were a few strips of double-smoked bacon and, on the counter, a loaf of crusty Tuscan bread.

While Glen mowed the lawn and Max played hockey with his friends in the driveway I set to work, happy to be back in my kitchen after a week away.

I slid my finger down the seam of the pods, shelled the favas and blanched the beans. I sat at the counter and peeled the favas and then blanched the asparagus and the leeks. I cut the bacon and crisped it in a pan and then carefully dried the scallops and seasoned them with salt and pepper. After searing the scallops on each side I slid them into a hot oven for a minute or two while I sliced some bread and chopped the herbs.

I set the table and called the boys.

A springtime dinner for three.


Print Post This entry was posted in Fish & Seafood, Gluten Free, Spring. Bookmark the permalink.

4 Responses to Seared Scallops with Fava Beans, Asparagus and Leeks

  1. Yum Yum Yum! This looks so good- So simple and so fresh. Definitely going to give this a try!

  2. Bonnie says:

    I Want!!!!
    Next time, can I come for dinner?

  3. Esther: Thanks for stopping and by and commenting. I checked out Keep Calm and Cook More and am looking forward to making your Corn and coriander fritters with smoked salmon and avocado. They look fantastic!

    Bonnie: I need to make this happen. Perhaps once the weather gets warmer and the kids can run about in the back yard while we eat. And drink wine.

  4. Robyn says:

    Sounds delicious! I’m actually on Commercial Drive about to head out grocery shopping. You made things super easy for me… thanks! 🙂 Gonna test this out tonight…

Leave a Reply

Your email address will not be published. Required fields are marked *