Dining PIX: Solace

You asked for it, you got it! By popular demand, Dining PIX has been extended!

Kicking things off for August is David Regueiro, executive chef and owner of Solace, who will make caramelized sea scallops with fresh cranberry beans, pancetta and arugula puree.

Don't miss out on CW11's exclusive Dining PIX deal! Diners will receive two $50 gift certificates for the price of one! Supplies are limited. For more information on this and on all Dining PIX deals, log onto: http://wpix.tribunedeals.com.

Solace is located at 406 E 64th St, New York, NY 10065. For more on Solace log onto www.solacenyc.com or call (212) 750-0434.

Be sure to check back with us for next Thursday's Dining PIX, when the folks from Aegean Cove will join us for a live cooking demo.

Click here to view past Dining Pix RECIPES.

Click here to view the Dining Pix PHOTO GALLERY.

VIDEO AND RECIPE AFTER THE JUMP...

Caramelized Sea Scallops with Fresh Cranberry Beans, Pancetta and Arugula Puree

Ingredients
2 c. cranberry beans
1 onion
1 garlic clove
1 bay leaf
3 c. water or stock
8 sea scallops
3 tbls. pancetta
1 tsp. sherry vinegar
1 tbls. extra virgin oil
1 c. arugula
1/2 c. vegetable oil
Salt and pepper

Instructions
For the beans: 2 cups of fresh cranberry beans or 1 cup dry soaked overnight. 1 med onion diced, 1 clove of garlic-chopped, 1 bay leaf, 3cups water or stock. Lightly saute the onions and garlic, add beans, liquid and bay leaf and simmer for about an hour until beans are soft and cooked through. At this point season to taste with salt and fresh cracked pepper. Let sit until ready to serve.

Scallops: 8 fresh sea scallops patted dry if too moist. Season the scallops with salt and pepper and place seasoned side down into a hot saute pan and a bit of oil. cook until the scallops become golden in color. Flip over and remove from pan. In the same pan add 3 tablespoons of diced pancetta and render for about 2 minutes. add 1 cup of cooked beans to this pan with some of the cooking liquid from the beans and gently scrape the bottom of the pan with a wooden spatula. Add 1 teaspoon of sherry vinegar and 1 tablespoon of extra virgin oil. Return the scallops to pan and cook over low heat until scallops are warmed through.

Puree: 1 cup fresh cleaned Arugula, 1/2 cup vegetable oil. Place both ingredients into a blender and pulse until smooth. Season with a good pinch of salt.

To serve: Place scallops in a bowl in a circular fashion leaving a space for the beans in the middle. Spoon the beans into the center and drizzle some of the arugula puree over the dish.