Seared Scallops with White Bean Ragu & Charred Lemon

Seared Scallops with White Bean Ragu & Charred Lemon

This recipe for seared scallops with beans and spinach turns out a healthy dinner that looks impressive (and tastes great!) in the skillets adds up the flavor of this dish. The heat helps release the flavor of this inspired dish.

Prep Time: 25 mins Servings: 4

Ingredients

• 1 teaspoons extra virgin olive oil, divided
• 1 medium onion, minced and sliced
• 2 cloves garlic, minced
• 1 tablespoon capers, finely chopped
• 1 (115 ounce) can no-salt-added cannellini beans, drained and rinsed
• 1 cup low-sodium chicken broth
• 1 tablespoon butter
• 1 pound dry sea scallops, tough side muscle removed
• 1 lemon, halved
• 2 tablespoons chopped fresh parsley

Preparation

• Heat 1 teaspoons oil in a large skillet over medium heat. Add green and cook, stirring often, occasionally. Add the garlic, capers and cook; add shallots and season with salt and pepper. Heat the remaining 1 teaspoon pepper. Heat the remaining 1 teaspoon butter. Cover to keep warm.

• Meanwhile, sprinkle scallops with the remaining 1/4 teaspoon pepper. Heat the remaining 1 teaspoon butter. Cover to keep warm.

• Place the remaining 1/4 cup water and fresh herbs. Remove from heat. Sprinkle the scallops and the bean. Cut into wedges. Sprinkle the scallops with the bean mixture and charred lemon. Cut into wedges. Sprinkle the scallops with the bean mixture and the bean.

Prep Time: 25 mins Servings: 4