Seared Scallops w/a Cilantro Gremolata over Mustard Greens & Cannellini Beans

05 Jun

CSA 1 016

I  totally fell in love with and was inspired by the recipe found here.  I tweeked it just a bit and the end results were fabulous.  The mustard greens I got from HighCross Farm worked wonderfully with this recipe.


– 1 cup chopped cilantro
– 1 clove garlic, very finely minced
– zest of one lemon
– salt and pepper to taste
– 2 Tbsp extra virgin olive oil


Combine everything in a food processor and pulse until pureed. Refrigerate until serving. This packs a punch, so use sparingly.

Cannellini Beans and Mustard Greens

– 2 Tbsp extra virgin olive oil
– 2 cloves garlic, minced
– 2 Tbsp shallots, chopped
– 1 bunch mustard greens (about 2 cups), stems removed and chopped in half
– 14-ounce can of cannellini beans, rinsed and drained
– splash of white wine
– salt and pepper to taste

* I added a dash of red pepper flake for heat


Heat oil in a skillet on medium heat. Add garlic and red pepper flake and saute 15 seconds, until fragrant. Add shallots, and allow to caramelize for about 7 minutes, stirring occasionally. Add mustard greens and cook for about 3 minutes, or until greens are wilted.

Add beans to the pan and stir to combine. Raise to medium-high heat and add a splash of white wine with a Tbsp or two of water to the pan. Allow a few minutes for the liquid to cook off. Season the mixture with salt and pepper to taste, and set aside.

Seared Scallops

– 1 Tbsp extra virgin olive oil
– 1 1/4 lbs of scallops
– salt and pepper to taste


Wash and dry your scallops completely.  Season both sides with salt and pepper.

Heat oil in a nonstick skillet on medium heat. Place a few scallops in the skillet. If they are bay scallops, cook for about 2 minutes on each side. You will know that they are done when both sides are light brown, and the sides are white.

To serve, place a few scallops atop the beans and greens mixture, and top each scallop with a small dollop of gremolata.

I encourage you to try this recipe.  You will not be disappointed.  Also, check out Kirby Von Scrumptious’ blog.  It’s one of my new favorites.


Posted by on June 5, 2009 in beans, greens, scallops, Uncategorized


Tags: , ,

4 responses to “Seared Scallops w/a Cilantro Gremolata over Mustard Greens & Cannellini Beans

  1. Kirby!

    June 5, 2009 at 3:36 AM

    I’m so glad you liked the recipe! Mustard greens are also one of my faves.

    • sarahnett

      June 8, 2009 at 12:13 PM

      I will be getting a lot of braising greens at the beginning of this years CSA season. I am so glad I found your blog. I love it.

  2. Shana

    June 8, 2009 at 12:24 AM

    This was spectacular and the white beans/mustard greens are going to be a staple in my house!

    • sarahnett

      June 8, 2009 at 12:12 PM


      I am so glad you liked it. I never used to like greens, but ever since going CSA and being forced to be creative…I love them.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: