Buttery bean puree, crispy asparagus, caramelized scallops, sweet blood orange and toasted almonds. Need I say more? Slice the asparagus into long ribbons to make this dish a real treat.
Dried butter beans
For the bean puree I used lima beans, also called ‘butter beans’ because of their creamy texture. Sometimes they go by the name ‘elephant beans’ because they are two centimeters long. Personally, I love the taste of dried beans, but for a faster meal you can use canned beans. Soak dried lima beans for at least eight hours in a bowl with water. Drain and rinse and put in a large pan with water. Bring to a boil, then turn down the heat. Let simmer for 45-60 minutes, until the beans are soft.
Hummus beans and bean soup
You can do a lot more with butter beans. Use the bean puree as an alternative basis for hummus. Delicious with sea salt, a clove of garlic, olive oil and some seasoning like paprika, curry or turmeric. Or turn the leftovers into a soup by adding some vegetable broth.
Scallops come from many different oceans. If at all possible, ask for a environmentally friendly kind. For example, from September to May you can buy Norwegian scallops, which are caught in a sustainable way and whose population is in balance. They are actually hand picked from the sea, without damaging any surroundings. The famous French scallop is often caught with nets, making it a less sustainable choice. A well baked scallop has a caramelized crust and slightly translucent, very soft meat. If you bake them too long, they become white and chewy.