Seared Sea Scallops With Fresh Fava Bean Puree and Shiitake Mushrooms

• 5 pounds fresh fava beans, shelled
• 1/2 cup chicken broth, homemade or low-sodium canned
• 3/4 cup heavy cream
• 2 1/2 teaspoons kosher salt, plus more to taste
• Freshly ground pepper to taste
• 4 teaspoons olive oil
• 1 pound shiitake mushrooms, stemmed and thinly sliced
• 1 1/2 pounds sea scallops
• 1 tablespoon fresh lemon juice
• 4 teaspoons coarsely chopped Italian parsley

1. Blanch the fava beans in boiling water until soft, about 8 minutes.
2. Drain and cool.
3. Slip the skins off the beans and place in a food processor.
4. Puree.
5. Add the broth, cream, salt and pepper.
6. Process until smooth.
7. Scrape into a saucepan and warm gently over low heat.
8. Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat.
9. Add the shiitakes and saute until softened, about 5 minutes.
10. Season lightly with salt and pepper.
11. Keep warm.
12. Brush the remaining 2 teaspoons of oil over a large cast-iron skillet and place over medium-high heat.
13. Pat the scallops dry with a paper towel.
14. Place in the skillet and sear until browned and just cooked through, about 1 minute a side.
15. Sprinkle with lemon juice and salt and pepper to taste.
16. Mound about 1/3 cup of fava bean puree onto the centers of 8 plates.
17. Top with scallops.
18. Scatter the mushrooms over the scallops and sprinkle with parsley.
19. Serve immediately.

fava beans, chicken broth, heavy cream, kosher salt, freshly ground pepper, olive oil, shiitake mushrooms, lemon juice, italian parsley

Taken from cooking.nytimes.com/recipes/9883 (may not work)