Heat 2 teaspoons of oil in a large skillet over medium-high heat.
2
Add the greens and cook, stirring frequently, until wilted, about 4 minutes.
3
Stir in the garlic, capers, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until fragrant, about 30 seconds.
4
Add the beans, broth, and wine to the skillet and bring to a simmer. Reduce heat to maintain a low simmer, cover, and cook for 5 minutes.
5
Remove from heat and stir in the butter. Cover to keep warm.
6
Sprinkle the sea scallops with the remaining 1/4 teaspoon of pepper.
7
Heat the remaining 1 teaspoon of 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.
8
Add the lemon halves to the skillet, cut-side down, and cook until charred, about 2 minutes. Cut the charred lemons into wedges.
9
Sprinkle the scallops and the bean ragu with parsley. Serve with the lemon wedges.
Ingredients
3 tsp extra-virgin olive oil, divided
1 tbsp capers, rinsed and chopped
1 pound mature spinach or white chard, trimmed and thinly sliced
2 cloves garlic, minced
½ tsp ground pepper, divided
1 cup low-sodium chicken broth
1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
Heat 2 teaspoons of oil in a large skillet over medium-high heat.
2
Add the greens and cook, stirring frequently, until wilted, about 4 minutes.
3
Stir in the garlic, capers, and 1/4 teaspoon of pepper. Cook, stirring occasionally, until fragrant, about 30 seconds.
4
Add the beans, broth, and wine to the skillet and bring to a simmer. Reduce heat to maintain a low simmer, cover, and cook for 5 minutes.
5
Remove from heat and stir in the butter. Cover to keep warm.
6
Sprinkle the sea scallops with the remaining 1/4 teaspoon of pepper.
7
Heat the remaining 1 teaspoon of 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.
8
Add the lemon halves to the skillet, cut-side down, and cook until charred, about 2 minutes. Cut the charred lemons into wedges.
9
Sprinkle the scallops and the bean ragu with parsley. Serve with the lemon wedges.
