Recipe: Niçoise of Soissons beans and sautéed scallops

The day before
Soak your beans in 5 liters of water for 12 hours, changing the water 3 times.
The next day

1- Drain your beans, pour them into a large pot, cover with cold water, bring to a boil for 4 minutes then drain them. (blanch).

2- In the pot, put your beans, fill with water then add a tea ball containing a little thyme, bay leaf, some crushed pepper and 2 cloves.

3- Bring to a boil and cook for 1 hour 30 minutes, salt only 10 minutes before the end of cooking.

4- Meanwhile prepare your garnish:
a) Open your peppers, hollow them out by removing the small cells inside then cut into mirepoix (small cubes). Chop your garlic clove and crush the olives.
b) In a sauté pan pour 3 tablespoons of olive oil, when it is hot add the diced peppers, crushed black olives, chopped garlic clove, a little thyme flowers, salt and let sweat covered for 10 minutes.
Then add your tomato paste, add 20 cl of water with a pinch of harissa and cook for 10 minutes at a gentle boil.
Adjust seasoning and keep off heat, covered.

5- Test the cooking of the beans, they should be tender on your palate.

6- Drain them then and pour them into your pepper mixture, bring to a boil then turn off the heat and keep covered.

7- At mealtime
Reheat your bean niçoise then, separately, heat a pan with 2 tablespoons of olive oil, when it is very hot pour your scallops, salt and pepper, cook for 1 minute (just marked)

8- Drain your scallops in a strainer, recovering the oil that you mix with the beans.
Of course if you want to do it faster