Pan-roasted Diver Scallops, Fava Beans and Heirloom Tomato Vinaigrette

Pan-roasted Diver Scallops, Fava Beans and Heirloom Tomato Vinaigrette
1 pound fava beans pods7-8 tablespoons extra virgin olive oil, divided 2 whole tomatoes, heirloom preferred, medium dice 1 green onion, sliced thinly 2 tablespoons vinegar 1 lemon Coarse salt Fresh black pepper 1 cup fresh herb mix (such as celery leaves, basil, chervil, parsley, chives) 12 scallops (11/2 ounces each or about 1 1/2 pounds total) 1 tablespoon vegetable oil 1 teaspoon butterHeat oven to 400 degrees.Remove fava beans from pods and blanch in boiling, salted water for about 45 seconds; shock in ice water. Remove outer skins, drizzle with 1 tablespoon of the olive oil, salt and pepper to taste. Set aside.In a small bowl combine tomatoes, green onion, vinegar, juice from ¨ the lemon, 6 tablespoons olive oil, salt and pepper to taste. Set aside.Remove leaves from herbs stems and combine in small bowl. Season to taste with a little lemon juice from remaining lemon half, a drizzle of olive oil, salt and pepper, all to taste.Remove and discard the small muscle on the side; season each scallop and season with salt and pepper.In hot, oven-proof skillet melt butter with the vegetable oil and sear scallops briefly until golden brown on one side. Turn scallops over and transfer pan to oven for 2 minutes or until done to taste.To serve: Divide fava beans among four shallow bowls. Arrange three scallops on top and spoon tomatoes with vinaigrette over and around. Garnish with herb salad.Serves four as appetizer.Chef Jesse Fultineer, N9ne Steakhouse, Chicago