Sea Scallops with Bean Fricassee (inspired by Daniel Boulud)

It has been a little over a year since the historic dinner at Daniel, the day that Kitchen Monkey proposed to the missus. Reminiscing about that phenomenal meal got me wondering what Daniel Boulud Recipes might be floating around on the web. I found this one, though it is heavily adapted to what I could find at Whole Foods (seriously, who in the hell carries rice paper flakes?) This was fairly easy, very tasty, and I will definitely make it again.

serves 4

The Pesto
1 cup packed basil leaves
1/2 cup pine nuts
2 cloves garlic
2/3 cup extra virgin olive oil

The Bean Fricassee
3 TB extra virgin olive oil
1 large shallot, chopped
2 cloves garlic
2 1/2 cups haricots verts, chopped into 1-inch pieces
1 can cannellini beans, drained and rinsed
1 cup good fresh tomato, chopped
2/3 cup white wine
1 cup chicken stock
salt and pepper

The Scallops
1 lb. sea scallops
1 1/2 cups slivered & blanched almonds, chopped
1 egg, beaten
extra virgin olive oil

Instructions
Pesto:
(1) Make the pesto by placing garlic and pine nuts in a food processor. Puree, then add basil and puree. Add olive oil slowly. Salt to taste. Set pesto aside (but not in fridge).
Fricassee and Scallops
(2) Heat olive oil on medium high in a large saucepan, then add shallot and sautee until carmelized, add garlic and sautee for a few minutes more.
(3) Add both types of beans to the pot and stir well to coat with oil. Cook over medium high heat for 5 minutes.
(4) Add tomatoes, stir, cook for 3 more minutes.
(5) Add white wine and chicken stock, bring to simmer.
(6) Continue simmering until the harictos verts are still slightly firm but nearly cooked.
(7) Pour in strainer, reserving juice. Set beans aside and place juice back in saucepan, reduce over high heat, to about 2/3 volume.
(8) As sauce is reducing, coat each scallop lightly in the beaten egg, then roll in the chopped and slivered almonds to coat.
(9) Once all scallops are coated, heat olive oil in a large sautee pan over medium high heat. Add scallops and sautee for about 3-4 minutes on one side, until almonds brown. Turn over with a pair of tongs, and sautee on the other side for another few minutes.
(10) As scallops are cooking, return beans to the reduced stock/wine sauce until beans are heated through. Salt and Pepper to taste.
(11) To plate, spoon the fricassee in the center, and top with 3 or 4 scallops. Drizzle pesto around the edges.