Shrimp with Herby White Beans and Tomatoes

  • 3 tablespoons olive oil, divided
  • 1 medium shallot, thinly sliced
  • 1 (14.5-ounce) can diced tomatoes
  • 1/2 teaspoon (or more) kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 (15-ounce) can white beans, rinsed, drained
  • 1/4 cup  high-quality pesto with garlic, plus more for serving
  • 8 ounces shrimp, peeled, deveined (about 16 medium)
  • Thick slices of crusty toasted bread (for serving)

Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes.

Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes.

Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1–2 minutes.

Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.

Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper.

Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes.

Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Seared Scallops with Mint, Peas and Bacon

12 large sea scallops (preferably dry-packed), side muscle removed (about 1 1/2 pounds)

Kosher salt and freshly ground black pepper

2 cups shelled fresh peas (from about 1 1/2 pounds pods) or frozen peas

3 ounces bacon (about 3 slices), cut crosswise into 1/3–inch strips

1 medium shallot, cut crosswise into thin rings

1 1/2 teaspoons fresh lemon juice

1 tablespoon (or more) olive oil

3 tablespoons mint leaves, coarsely chopped, divided

Place scallops on a paper towel-lined plate and pat very dry with additional paper towels. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper total.
Bring 1 cup water to a boil, covered, in a small pot. Add peas and 1/2 tsp. salt; cook until peas are bright green and tender, about 2 minutes for fresh and 4 minutes for frozen. Drain peas through a strainer set over a bowl; reserve cooking liquid.

Meanwhile, add bacon to a large skillet and heat over medium-high. Cook bacon, stirring occasionally, until fat starts to render, about 3 minutes. Add shallot and cook, stirring, until softened and lightly browned and bacon is crisp, about 3 minutes more. Using a slotted spoon, transfer bacon and shallot to a small bowl, reserving fat in skillet. Add 1/2 cup cooked peas to bacon mixture.

Purée lemon juice, 1/8 tsp. salt, 1/8 tsp. pepper, the remaining 1 1/2 cups peas, and 1/2 cup reserved pea cooking liquid in a blender. Add oil and pureé until smooth. Add 2 Tbsp. mint leaves and pureé until just combined but pieces of mint are still visible. Divide pea purée among 4 plates.

Heat skillet with reserved fat over high until just barely smoking. Working in batches and adding more oil if necessary, sear scallops until a golden brown crust has formed and scallop releases from skillet, about 3 minutes per side. Top pea purée with scallops and bacon-pea mixture, then sprinkle with remaining 1 Tbsp. mint.