Scallop and Fava Bean Salad

• 1 pound fresh fava beans, shelled
• 3 tablespoons extra-virgin olive oil
• 1 clove garlic, peeled and minced
• 1 pound sea scallops
• 1 teaspoon kosher salt
• Freshly ground pepper to taste
• Pinch crushed red pepper
• 1/4 cup fresh lemon juice
• 1/2 cup Italian parsley, chopp

1. Bring a medium-size pot of water to a boil.
2. Add the fava beans.
3. When the water returns to a boil, blanch the beans until tender but firm, about 2 to 5 minutes.
4. Drain and refresh under cold running water.
5. Skin the beans and set aside.
6. Heat 1 tablespoon of the olive oil in a large skillet over medium heat.
7. Add the garlic and saute for 20 seconds.
8. Add the scallops and sprinkle them with salt, pepper and crushed red pepper.
9. Saute until just cooked through, about 3 minutes.
10. Remove from the heat and toss in the fava beans, lemon juice and parsley.
11. Place in a serving bowl, drizzle the remaining olive oil over the top and serve.

fava beans, extravirgin olive oil, clove garlic, scallops, kosher salt, freshly ground pepper, red pepper, lemon juice, italian parsley

Taken from cooking.nytimes.com/recipes/8504 (may not work)