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Ingredients
For the beans
1
cup
dried navy beans
3
shallots, peeled, ends trimmed, and sliced into thin rings
1
/
2
teaspoon
to 1 teaspoon red pepper flakes, depending on your penchant for heat
1
/
4
teaspoon
saffron threads
1
/
8
teaspoon
smoked paprika
1
tablespoon
good olive oil
1
pinch
kosher salt, plus more to taste
for the scallops
3
to 5 diver scallops per person, depending on their size
2
teaspoons
ghee
1
tablespoon
to 2 tablespoons good olive oil
1
/
4
cup
fresh dill fronds or parsley, to garnish
1
pinch
kosher salt, plus more to taste
1
pinch
freshly cracked black pepper, plus more to taste