Pan-Seared Scallops with White Bean–Salami Salad

Name: Pan-Seared Scallops with White Bean–Salami Salad
Ingredients: 2 (15-ounce) cans, cannellini beans, rinsed; 2 ounces thinly sliced Genoa, salami, halved, then cut crosswise into thin strips; 5 tablespoons, extra-virgin olive oil; 1/4 cup, fresh parsley leaves; 1 , shallot, halved and sliced thin; 2 tablespoons, sherry vinegar; 2 tesaspoons, Dijon mustard; , Salt and pepper; 1½ pounds large, sea scallops, tendons removed

Main Courses
Pork
Beans
Fish & Seafood
Weeknight

Appears in Cook's Country October/November 2017

Genoa salami adds meaty depth to the seared salad and creamy beans in this 30-minute supper.

SERVES 4

TIME 30 minutes

Pan-Seared Scallops with White Bean–Salami Salad

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