Scallops with spicy beans, tomatillo, and citrus from Nothing Fancy: Unfussy Food for Having People Over (page 234) by Alison Roman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • krista_jo on July 18, 2025

    This recipe is extremely delicious and, if the citrus and tomatillos are sliced very thinly with a sharp knife, beautiful. However, we recommend doubling the sauce.

  • chefmichael on July 12, 2021

    My wife and I DEMOLISHED this. Absolutely loved it. Started with 1lb of scallops and kept the rest of the ingredients as specified in the recipe, right down to the aleppo pepper on hand in my pantry. The raw tomatillos were a revelation and a treat. I wouldn't change a thing about this recipe except perhaps to make it regularly with other seafoods also like shrimp.

  • anya_sf on February 28, 2020

    Disappointing. There were 3 of us, so I used 1 pound of scallops but the full amount of other ingredients. I still had to cook the scallops in batches (in cast iron) and the scallop juices ended up caramelizing too much (i.e., burning) so the beans acquired an off flavor. Overall, we thought this dish was less than the sum of its parts. We had it with basmati rice. We did enjoy the citrus and tomatillos, so perhaps I'd try it without the beans (but with the rice).

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