Pasta E Fagiole With Extra-Large Sea Scallops And Basil Oil From The Oyster Bar’S Sandy Ingber

• For the soup
• 1/4 cup olive oil
• 1 cup medium-diced onion
• 2 tablespoons minced garlic
• 1 (28-ounce) can diced tomatoes
• 2 cups chicken stock
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped parsley
• 1/4 teaspoon coarse ground black pepper
• 1 cup canned cannellini beans (with their juice)
• 1 cup tubettini pasta (or elbow macaroni)
• For the basil oil
• 1/2 packed cup fresh basil leaves
• 1/2 teaspoon minced shallot
• 1/4 teaspoon minced garlic
• Pinch of kosher salt
• Pinch of coarse ground black pepper
• 1/2 cup olive oil
• For the scallops
• Soybean oil
• 4 or 24 extra-large (U-10s) sea scallops (see above)
• Wondra

1. To make the soup: Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until the onion is starting to soften, about 5 minutes. Add the tomatoes, chicken stock, Parmesan, parsley, and pepper and bring to a simmer. Reduce the heat to low and simmer gently for 1 1/2 hours. Stir regularly.
2. Turn the heat back to medium-high. Add the beans and tubettini and bring to a simmer. Again, lower the heat and simmer until the pasta is tender, about 15 minutes. Stir often, scraping the bottom of the pan. You can make the soup ahead. It will thicken as it sits, so add a little water when you reheat it.
3. To make the basil oil: Put the basil, shallot, garlic, salt, and pepper in a food processor or blender. Turn on the machine and add the oil in a slow, steady stream. Process until the basil is finely chopped. Transfer to a squeeze bottle or a bowl.
4. To make the scallops: Heat a slick of oil in two large nonstick skillets over high heat. When the skillets are hot, dust the scallops in the Wondra, pat off the excess, and divide them between the skillets. Sear them until golden brown, about 3 minutes. Turn and sear the other side, until cooked through, about 2 1/2 minutes.
5. To serve, divide the soup among 4 soup dishes. Top each serving with 6 scallops and drizzle with basil.

soup, olive oil, onion, garlic, tomatoes, chicken stock, parmesan cheese, parsley, coarse ground black pepper, cannellini beans, tubettini pasta, basil oil, fresh basil, shallot, garlic, kosher salt, ground black pepper, olive oil, soybean oil, wondra

Taken from www.epicurious.com/recipes/member/views/pasta-e-fagiole-with-extra-large-sea-scallops-and-basil-oil-from-the-oyster-bar-s-sandy-ingber-52979621 (may not work)