Scallops With Bean Paste

Preparation:

Preparation: Peel the potatoes, clean the leeks, wash them, cut them into small pieces and brown them in a deep saucepan with a little olive oil. Add the beans, cover with water, bring to the boil and cook for about an hour; salt almost at the end of cooking. Pass the mixture through a vegetable mill to obtain a smooth and not too thick cream. In the meantime, dry the bread in an oven at a moderate temperature, let it cool and blend it together with the previously cleaned basil leaves: the result will be green and fragrant breadcrumbs. In a non-stick pan, heat 2 tablespoons of oil and brown the scallops on both sides, cover them with the basil breadcrumbs and, when serving, leave them au gratin in a preheated oven at about 190-200 degrees for a few minutes. Distribute the cream of beans on the plates, arrange the scallops and garnish with flakes of Parmigiano Reggiano and a drizzle of olive oil. Note: if fresh borlotti beans are not available, 200 g of dried borlotti beans can be used, macerating them for 24 hours in plenty of cold water.