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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.
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