Warm White-Bean And Scallop Salad With Spicy Tomato Glaze

• 2 cups dried white beans, soaked in water overnight
• 10 sprigs thyme
• 1 bay leaf
• 1/4 teaspoon salt, plus more to taste
• 2 cups tomato broth (see recipe)
• 1 1-by-3-inch orange rind
• 1/4 teaspoon freshly ground black pepper
• 12 sea scallops, cleaned
• 2 bunches arugula or watercress
• 1/2 cup minced purple onion

1. Combine the beans, thyme and bay leaf in a pot over medium-low heat.
2. Add enough cold water to cover and cook for 30 minutes.
3. Add 1/4 teaspoon salt and cook until tender, 10 more minutes.
4. Remove from heat and set aside.
5. Combine the tomato broth and orange rind in a pot over low heat and simmer for 1 minute.
6. Add the pepper and the scallops and gently poach until barely cooked, about 2 minutes.
7. Remove the scallops and orange rind.
8. Return the broth to the flame and cook until it has reduced to about 1 cup and is thick and syrupy, about 5 minutes.
9. Season to taste with salt.
10. Meanwhile, in the bottom of 4 large soup bowls, arrange the arugula.
11. Spoon in the beans and divide the scallops.
12. Drizzle with tomato glaze, then sprinkle with purple onion and serve immediately.

white beans, thyme, bay leaf, salt, tomato broth, orange rind, freshly ground black pepper, arugula, purple onion

Taken from cooking.nytimes.com/recipes/9004 (may not work)