Yield: 4 Servings

Ingredients:

Fava Puree:

• 2 cups vegetable stock
• 1 cup fresh fava beans, peeled, blanched and shocked in ice water so they are soft and green
• 1 Tablespoon butter
• Salt and pepper
• 1 teaspoon espelette pepper
  
  Cepes:
• 1 Tablespoon butter
• 1 cup cepes, cleaned and cut into uniform slices, about
• ¼ inch thick
• 1 teaspoon minced garlic
• 1 teaspoon minced shallots
• 1 Tablespoon chopped parsley
• Salt and pepper
  
  Persillade:
• ½ cup bread crumbs
• 1 Meyer lemon, for zest
• 1 teaspoon minced garlic
• 1 Tablespoon chopped parsley
• 1 teaspoon fleur de sel
  
  Scallops:
• 8 U-10 size Maine scallops
• 2 Tablespoons olive oil
• Salt and pepper, to taste

Method:
For Fave Puree:
In a small sauce pot, bring the vegetable stock to a boil. Add the fava beans for 30 seconds, then remove them with a slotted spoon. Immediately transfer them to a blender or food processor. While blending on high, add the butter and enough of the hot vegetable stock to get a smooth puree. Season with salt, pepper and espelette pepper. Cool down the puree in an ice bath to retain its green color, then set aside.

For Cepes:
In a medium sauté pen, melt the butter over medium-high heat. Add the cepes and sauté until golden, then add the garlic, shallot and parsley. Cook for another 2 minutes and season with salt and pepper.

For Persillade:
In a medium bowl, mix all ingredients thoroughly.

For Scallops:
In a large sauté pan, heat the olive oil and sear the scallops on both sides, until nice and golden. Season with salt and pepper.

For Assembly:
Reheat the puree over low heat. In the center of a warmed plate, place two spoonfuls of the fava bean puree. Set the scallops on top, then sprinkle the persillade over the entire plate. Garnish with a drizzle of extra virgin olive oil and a light dusting of espelette pepper.

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