RECIPE: Diver Scallops with Thai Chili Broth and Spring Vegetables
6 large Scallops
1 cup English Peas
1 cup Fava Beans
Pea Tendril Leaves
8 oz Low Sodium Chicken Broth
1 tbsp Finely Diced Fresh Ginger
1/2 tbsp Finely Sliced Thai Chili
1 oz White Soy
1/2 oz Sesame Oil
Scallions for Garnish
Simmer broth, ginger, Thai chili, white soy & sesame oil for 5 minutes. Next,
blanch peas and fava beans, then add peas, fava beans and pea tendril leaves to simmering broth. Sear scallops in a cast iron pan, 1 minute on each side on high heat until golden brown. Divide broth and vegetables into 2 bowls and arrange seared scallops on top. Lastly garnish with sesame oil and sliced scallions, and serve over fingerling potatoes or rice.
COST: $33 at The Beehive.
About The Beehive:
The Beehive is an underground Bohemian bistro featuring amazing cuisine, libations, artwork and live music nightly. Nestled below the Boston Center for the Art’s historic Cyclorama in Boston’s South End, The Beehive serves the eclectic fare of Chef Marc Orfaly, rustic comfort foods infused with American, European, Mediterranean, and Middle Eastern influences. The Beehive is at 541 Tremont St., 617-423-0069;