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Seared Scallops with White Bean Ragu & Charred Lem Recipe

   
 

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     Seared Scallops with White Bean Ragu & Charred Lem

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   25 min

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 rinse
1 cup low-sodium chicken broth
1/2 cup dry white wine
1 tablespoon butter
 
1 pound dry sea scallops, tough side muscle removed
1 lemon, halved
2 tablespoons chopped fresh parsley

Instructions
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. 2 Meanwhile, sprinkle scallops with the remaining ¼ 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.


Originally Submitted
8/30/2019





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