Alison Roman’s Scallops with Spicy Beans, Tomatillo, and Citrus

Scallops (pronounced "SCAL-op" not "SKOL-op") are expensive, so when I cook them I prefer to sweeten the deal with something affordable that also makes them even more fun to eat.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Combine the tomatillos, tangerines, chile, shallot, lime juice, and 4 tablespoons olive oil in a large bowl; season with salt and pepper and set aside.

Step 2

Season the scallops with salt and pepper. Heat the canola oil in a large skillet, preferably cast-iron, over medium-high heat. Working in batches, add the scallops and, using a fish spatula, press lightly to make good contact with the skillet. Sear until deeply browned, about 3 minutes per side.

Step 3

Transfer the scallops to a large plate or serving platter. Without wiping the skillet, add the remaining 2 tablespoons olive oil, followed by the beans and Aleppo-style pepper, and season with salt and pepper. Cook, shaking the skillet occasionally, until the beans have soaked up all that scallop-y business and are looking impossibly tasty, abort 4 minutes or so.

Step 4

Transfer the tomatillos and citrus to a large say ving platter and top with the beans, scallops, and cilantro. Drizzle everything with a little more olive oil before serving.