 |
Seared Scallops with White Bean Ragu & Charred Lemon
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
- 1/2 teaspoon
ground pepper, divided
- 1 (15 ounce)
can no-salt-added cannellini beans, drained and rinsed
- 1 cup
low-sodium chicken broth
- 1/3 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
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.
