Scallops and Beans

So I haven't blogged in forever. But, I would like to get in the habit again. I am going to start blogging the recipes for the dinners I make on my days off. I currently have three days off a week so that is a guaranteed three posts. I will also supplement the blog with posts of our grocery shopping at the farmers markets. This means what we got, where we got it from, and maybe some plans on what we will be cooking that week. The garden is going to get going real fast here, so there will be plenty of garden updates, too. So here is the first recipe. I made this on Sunday after returning from our 3 day trip to Vancouver for Nova's birthday.

Seared Scallops over White Beans and Bacon

serves 2

Soak overnight in plenty of water:
    3/4 cup cannellini beans
Drain and transfer to a heavy pot. Add water to cover by 2 inches. Bring to a boil. Lower the heat and skim off the any foam. Simmer gently for an hour, or until the beans are tender. Add more water if necessary during cooking.
Season to taste with:
    Salt
In a medium sauce pan, saute over medium heat:
    1/3 cup of bacon, diced
Cook until crispy and then add:
    1 small shallot, fine diced
    1 garlic clove, finely chopped
    1 teaspoon thyme, picked
Cook for 1 minute. Drain beans add to sauce pan with:
    3/4 cup chicken glace
    1/2 tablespoon sherry vinegar
Cook on a strong simmer. Continue until liquid is reduced, about 8 minutes.
Meanwhile prepare:
    1/2 cup Salsa Verde
Remove the small muscle( the "foot") attached to the side of:
    1/2 pound sea scallops
Season the scallops with:
    Salt
    Fresh-ground black pepper
Warm a heavy-bottomed pan over medium high heat; when hot, pour in:
    Oil to coat the bottom of the pan
Turn the heat up yo high and add the scallops in a single layer. Don't crowd the pan. Cook the scallops for 2 to 3 minutes on each side. Serve scallops over the beans with sauce and spoon the salsa verde over the top.