Seared Scallops with White Beans and Spinach
No need to wait for a special occasion to dig into seared scallops. They're best served with simple and substantial ingredients that bring out their natural, subtle taste. They're a tremendous source of lean protein, super-easy to cook and stack up well with bold and subtle flavors alike. Learn to properly sear a scallop (hint: make sure the scallop is very dry and the pan is very hot) and you won't be disappointed with seared scallops with white beans and spinach.
Ingredients:
- 2 strips of bacon, chopped into small pieces (Feel free to kill the bacon, but for about 18 calories per serving, it adds a ton of flavor to the overall dish).
- 1⁄2 red onion, minced
- 1 clove of garlic, minced
- 1 can (14 oz) of white beans, rinsed and drained (There are a lot of different types of white beans sold in cans. All will work, but cannellini beans are best.)
- 4 cups of baby spinach
- 1 lb large sea scallops
- Salt and black pepper to taste
- 1 Tbsp butter
- Juice of 1 lemon
Instructions:
- Heat a medium saucepan over low heat.
- Cook the bacon until it has begun to crisp.
- Add the onion and garlic; saute until the onion is soft and translucent, 2 to 3 minutes.
- Add the beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.
- Heat a large cast-iron skillet or saute pan over medium-high heat.
- Blot the scallops dry with a paper towel and season with salt and pepper on both sides.
- Add the butter and the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until deeply caramelized.
- Before serving, add the lemon juice to the beans.
- Season with salt and pepper.
- Divide the beans among 4 warm bowls or plates and top with scallops.
