My favorite Sundays involve a walk to our local Farmer’s Market, a hot yoga session with Chelsea who always lifts my mood and vibration, then a wonderful meal prepared with our treasures from the market. I challenge myself to find something new each week. This week we found these beautiful flowering Fava Bean Leaves! They made for a lovely arrangement. The next morning when I came downstairs they had sprung up after being revived in water! Gorgeous… that is until we ate them. Talk about Edible Arrangements (thank you, Samuel Harwit for the caption). They are nice plump greens with a hint of citrus. You can eat the flowers too, but same some for the garnish.
There is also a seafood stand at the market and this week she had beautiful wild caught dry sea scallops. “Dry” in this case just means that the scallops have not been injected with water to make them look more plump. This is a trick grocers will use to charge more – however, the water cooks out and the scallops will shrink when cooked. “Dry” sea scallops have not been injected so they keep their size, and these beauties were about 2 inches high. When I watch cooking shows, the way you cook scallops is always one of the tests to see if you know what you are doing. They are so easy to overcook and then they get rubbery. I love a good sear on the edges, but the center should still have a hint of pink. If not, Gordon Ramsey will yell at you and send you home! Fortunately, I was already home when I made them, but they would have passed his test.
Lemony Sea Scallops on Turmeric Cauliflower Rice & Sauteed Fava Bean Leaves
These scallops are seasoned with sea salt and turmeric, then sautéed in sesame oil and finished with a hit of fresh lemon. Simple. I served them over a new creation of Turmeric Cauliflower Rice with Fava Bean Leaves. Really good! You can watch the video on my Facebook account @EmptyNestersFly or Instagram’s IGTV @carolinesomers.
Lemony Sea Scallops:
1.5 lbs dry sea scallops, about 2” thick
2 teaspoons turmeric
¼ cup toasted sesame oil
Juice of 1 lemon
Turmeric Cauliflower Rice & Sauteed Fava Bean Leaves:
2 inches fresh ginger, peeled and minced
4 cloves garlic, peeled and minced
1 hot green chili, seeded and minced
1 tablespoon turmeric
2 teaspoons cumin
2 teaspoons coriander
½ teaspoon cayenne
2 teaspoons sea salt
1/3 cup coconut oil
1 head cauliflower, finely chopped
4 cups fava bean leaves and flowers, roughly chopped (or any leafy green – spinach, kale, chard)
For the Cauliflower:
Place a large saute pan or wok on medium high heat. Add the coconut oi and melt. Add the ginger, garlic, and chili and saute for 2 minutes. Add the spices and continue cooking for 1-2 minutes until the seasonings release their aroma. Add the cauliflower and saute until tender, about 7-8 minutes. Add the chopped greens and saute another 2-3 minutes until wilted. Set aside on warm.
For the Sea Scallops:
Season the sea scallops with sea salt and turmeric on all sides. Place a large saute pan on medium high heat until nice and hot. Add the sesame oil. Add the scallops in one even layer. Let them get a nice sear on the bottom side, about 3 minutes. Loosen scallops from the pan with a spatula, and then carefully flip. Cook the other side for 2 minutes. Squeeze lemon over the top.
Place the cauliflower and greens onto serving plates or shallow bowls. Top with 3 scallops and garnish with a fava bean flower or other available fresh herb.