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Servings: 8

Weight Watcher Smart Points: 4

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes


  • 1 bay leaf
  • 1 celery stalk, sliced
  • ¼ cup currants (or golden raisins)
  • 8 garlic cloves, crushed
  • 1 bunch Tuscan kale (3/4 pound), ribs removed, leaves roughly chopped
  • 1 tablespoon lemon zest (from 1 lemon)
  • ¼ cup olive oil
  • 1 medium Spanish onion diced
  • ½ cup pine nuts
  • ¼ teaspoon crushed red pepper flakes
  • 2 teaspoons salt
  • 24 large sea scallops (about 2 pounds), tough muscle removed
  • ¼ cup shallots
  • 2 tablespoons sherry vinegar
  • ½ teaspoon thyme leaves
  • 1 cup dried white beans


  1. Soak the currants or raisins in hot water for 20 minutes
  2. In the meantime, in a small saucepan, heat the olive oil over medium-low heat
  3. Add the shallots and cook until soft, 2 to 3 minutes
  4. Reduce the heat to low, drain the currants or raisins and add them to the pan along with the pinenuts, lemon zest, vinegar, red pepper flakes, and thyme
  5. Cook for 2-3 minutes, then turn off the heat and allow to cool at room temperature
  6. (Can be made hours in advance).Fill a medium saucepan or Dutch oven with salted water and bring to a boil
  7. Blanch the kale for 2 minutes, drain in a colander, and rinse with cold water until cool
  8. Squeeze out any extra moisture, and set aside
  9. Add 2 tablespoons of olive oil to the saucepan and set it over medium heat
  10. Sauté the shallots until translucent, 2 to 3 minutes
  11. Add the kale and cook for an additional 2 minutes, until heated through
  12. Season with salt and pepper, set aside
  13. (Can be made hours in advance).About 10 minutes before service, make the scallops: Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large cast iron skillet or sauté pan over high heat
  14. Pat the scallops dry with paper towels and season with salt and pepper
  15. When the oil is hot, but not smoking, and the butter is frothy but not beginning to brown, add the scallops
  16. Sear without touching for 2 minutes, until golden brown
  17. Flip them and cook for another 1-2 minutes, until the sides have become nearly opaque
  18. Remove to a plate.Add the chorizo, if using, to the pan and heat through for 1-2 minutes.Spread ¼ – ½ cup of warm white bean puree on each plate, place 4 scallops on top, arrange the kale between the scallops, and top them with the pine nut topping and slices of warm chorizo.Place the beans in a large bowl and cover with room temperature water by 2 inches
  19. Soak at room temperature overnight.Drain the beans and add them to a medium saucepan or Dutch oven with the olive oil, garlic, celery, onion, bay leaf, and salt
  20. Cover with water by 3-inches (you can also use veggie stock for more flavor) and cook until the beans are tender, about 1 hour
  21. Remove the bay leaf, drain the beans, and reserve the cooking liquid
  22. Puree the beans in a food processor with ¾ cup of the cooking liquid (you may have to do this in batches depending on the size of your machine)
  23. The puree should be the consistency of a thick milkshake
  24. Taste for seasoning, and add salt and pepper as necessary
  25. (Can be make 1-2 days in advance).

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