I love scallops, cooked just right and seared on the outside. These are marinated in a miso marinade that’s also used to make a pan sauce – really delicious. And then the favas. I love favas, enough to shuck about two pounds of them, quickly blanch them, and then remove the skins, one by one. I think I ended up with about a cup and a half of favas for all that work. Part of me wanted to sautee them, but I ended up making a really simple and tasty puree to use as a snack.
- Fava Bean Puree (Fine Cooking #92, May 2008, p. 25)
- Miso-Glazed Scallops with Soba Noodles (EatingWell, April/May 2005)
