This recipe for seared scallops with white beans and spinach turns out a healthy dinner that looks impressive (and tastes great) in just 25 minutes. Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish. The heat helps release even more citrus juice and sweetens it too. When shopping for scallops, look for ones labeled "dry." Some scallops are soaked in a solution that prevents them from searing properly and can give them a soapy flavor.

Adam Dolge
Source: EatingWell Magazine, September 2019


Ingredient Checklist


Instructions Checklist
  • 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.

  • Meanwhile, sprinkle scallops with the remaining 1/4 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.

Nutrition Facts

255 calories; protein 21.4g 43% DV; carbohydrates 21g 7% DV; exchange other carbs 1.5; dietary fiber 5.3g 21% DV; sugars 1.4g; fat 8.3g 13% DV; saturated fat 2.6g 13% DV; cholesterol 34.8mg 12% DV; vitamin a iu 5997IU 120% DV; vitamin c 21.7mg 36% DV; folate 141.4mcg 35% DV; calcium 110.1mg 11% DV; iron 3.8mg 21% DV; magnesium 123.7mg 44% DV; potassium 853mg 24% DV; sodium 589.6mg 24% DV; thiamin 0.6mg 57% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Delicious! And quick and easy. Subbed rainbow chard for spinach. Read More
Rating: 5 stars
Made this in 20 minutes for dinner tonight. Tastes great and looks just like it came from a restaurant. Note - subbed sherry cooking wine for dry white wine. Wish I could attach my photo. Read More
Rating: 4 stars
Quick and easy to make. I used chicken broth and not wine. I added some scallions in to cook the scallops. I made some rice that I cooked with herbs and had zucchini too. We will have this again. Read More