Sylvia’s Butter Beans, Tomato, Basil and Seafood

Taking one simple recipe and adding another culinary dimension to it transforms it into a completely different dish. Here I have taken my Butter Beans with Basil and Tomato recipe, and as mentioned in the preamble of that post, added grilled or pan-fried seafood. In this case (above) Pink Ling coated in a parmesan and parsley crust for added flavour. I am a fresh flavour fanatic always adding natural freshness and flavour to every dish I cook. Life is too short for bland food. This meal is simply delicious and deliciously simple served with freshly harvested salad leaves from our garden, dressed with a fine aged Balsamic vinegar and extra virgin olive oil. Try the same method with a paillard (French term for tenderising) of chicken. Accompanied with a glass of Rias Baixas Albariño, a white varietal wine from Galicia on the north-west coast of Spain where seafood is a specialty, it went splendidly! You could also enjoy this dish with a glass of crisp dry Riesling, Pinot Grigio or an unwooded Chardonnay or a Pinot Noir. Give it a go tonight.
Taste, Experiment and Enjoy! Sylvia xx

METHOD

• Lightly season the seafood all over with salt. Set aside for 5-10 minutes.
• Meanwhile, mix the flour with the chopped parsley and Parmesan. Add a little salt and pepper.
• Coat the seafood in the flavoured flour mix.
• Heat a non-stick frypan on medium-high heat. Add about 1-2 tablespoons olive oil and a knob of butter. When the butter bubbles, add the seafood.
• Cook the seafood on both sides till golden in colour and lightly crisped.
• Warm the Butter Bean with Tomato and Basil sauce and place portions into shallow bowls.
• Top with the crisp and golden seafood. Add a squeeze of lemon juice and a drizzle of extra virgin olive oil.
• Garnish with basil and enjoy this simple seasonal seafood dish.

Cheers! Sylvia xx