Seared Scallops with White Bean Ragu & Charred Lemon
This recipe for seared scallops with white beans and spinach turns out a healthy dinner that looks impressive (and tastes great) in just 25 minutes. Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish. The heat helps release even more citrus juice and sweetens it too.
3 teaspoons extra-virgin olive oil, divided
1 pound mature spinach or white chard, trimmed and thinly sliced
2 cloves garlic, minced
1 tablespoon capers, rinsed and chopped
½ teaspoon ground pepper, divided
1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
⅓ cup dry white wine
1 tablespoon butter
1lb wild sea scallops
1 lemon, halved
2 tablespoons chopped fresh parsley
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add greens and cook, stirring often, until wilted, about 4 minutes. Stir in garlic, capers and 1/4 teaspoon pepper; cook, stirring occasionally, until fragrant, about 30 seconds. Add beans, broth and wine and bring to a simmer. Reduce heat to maintain a low simmer, cover and cook for 5 minutes. Remove from heat and stir in butter. Cover to keep warm.
Meanwhile, sprinkle scallops with the remaining 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on both sides, about 4 minutes total. Transfer to a clean plate. Add lemon halves to the pan, cut-side down, and cook until charred, about 2 minutes. Cut into wedges. Sprinkle the scallops and the bean ragu with parsley and serve with the lemon wedges.
Recipe via Eating Well