Seared scallops with fava beans, ham and mint

Ingredients for 4 servings:

• 4 slice(s) bacon, (breakfast bacon) or prosciutto
• 1 tbsp olive oil
• n. B. Salt
• n. B. Black pepper, freshly ground
• 12 scallops, fresh
• 175 g dried white beans (or 1 large can)
• 500 g beans (broad beans, fava beans), peeled
• 2 tbsp mint, fresh, chopped
• 1 lemon(s), the juice
• e.g. chili flakes
• n. B. Mint, fresh, leaves
• e.g. lemon slices
• 4 slices of bread
• e.g. butter

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

quick but delicate and refreshing summer dish

If using dried beans, soak them overnight and then boil them in unsalted water until tender. First, fry the bacon slices in a hot pan until crispy, then remove them and set them aside. Leave about a tablespoon of the bacon fat in the pan, add the olive oil, and heat. Sear the salted and peppered scallops in the fat for 2-3 minutes, turning occasionally. Now add the white beans, fava beans, chopped mint, lemon juice, and, if desired, the chili flakes. Cook until the beans are warm—this should only take a few minutes. The scallops should still be slightly translucent on the inside. Season to taste with salt, pepper, chili, and lemon. Serve on plates and garnish with the broken bacon slices. If you like, you can also garnish with some mint leaves and lemon slices—I always do it this way; it looks nice and adds extra freshness. Serve with toasted and buttered bread. A light, dry white wine goes well with it. This dish also works well as an appetizer. To serve, prepare only half of the dish and then arrange it on toasted and buttered bread slices.