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. When shopping for scallops, look for ones labeled "dry"—some scallops are soaked in a solution that prevents them from searing properly and can give them a soapy flavor.
Ingredients
- 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
- 1 pound dry sea scallops, tough side muscle removed
- 1 lemon, halved
- 2 tablespoons chopped fresh parsley
Directions
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