Page 39 - Allison Van Wig's MAGAZINE Spring 2022 Issue

white bean chili verde

WITH SEARED SCALLOPS | SERVES 4

INGREDIENTS: INSTRUCTIONS:

Soup: 1. In a medium soup pot, heat 1 tablespoon of oil over
2 tablespoons olive oil medium-high heat. Sauté the garlic, onions, peppers,
3 garlic cloves, peeled and minced tomatillos, cumin, and coriander until vegetables are

½ cup yellow onions, peeled and minced tender. Pour in the broth, stir, cover, and reduce heat to
medium-low. Cook for 15 minutes.
½ cup poblano peppers, chopped
2 cups tomatillos, peeled and chopped 2. Remove from the stove, and let cool slightly. Carefully

2 teaspoons ground cumin pour soup into a blender, and add in the cilantro and 3
1 teaspoon ground coriander teaspoons of salt. Blend until smooth. Return to the pot,
and stir in the beans. Keep warm until ready to serve.
4 cups vegetable broth
1 cup fresh cilantro, chopped 3. In a large skillet, heat the other tablespoon of oil over
3½ teaspoons salt medium-high heat. Sear scallops on both sides for

1½ cups white beans, drained and rinsed 3–4 minutes, or until golden brown, and season with
1 pound scallops remaining salt. Set aside.

4. Stir together the chipotle peppers with oil until blended.
Chipotle oil:
1 tablespoon chipotle peppers in 5. Ladle the soup into bowls, add the scallops, and drizzle
adobo, chopped with the chipotle oil before serving.
3 tablespoons olive oil

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