Yields4 Servings
 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
 Β½ tsp ground pepper, divided
 1 cup low-sodium chicken broth
 1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
 β…“ cup dry white wine
 2 tbsp chopped fresh parsley
 1 tbsp butter
 1 pound sea scallops
 1 lemon, halved
1

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
 Β½ tsp ground pepper, divided
 1 cup low-sodium chicken broth
 1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
 β…“ cup dry white wine
 2 tbsp chopped fresh parsley
 1 tbsp butter
 1 pound sea scallops
 1 lemon, halved

Directions

1

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.

Seared Scallops with White Bean