Seared Scallops with White Bean Ragu & Charred Lemon

Seared Scallops with White Bean Ragu & Charred Lemon

2 Reviews
From: EatingWell Magazine, September 2019

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 3 teaspoons extra-virgin olive oil, divided
  • 1 pound mature spinach or white chard, trimmed and thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon capers, rinsed and chopped
  • ½ teaspoon ground pepper, divided
  • 1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
  • 1 cup low-sodium chicken broth
  • ⅓ cup dry white wine
  • 1 tablespoon butter
  • 1 pound dry sea scallops, tough side muscle removed
  • 1 lemon, halved
  • 2 tablespoons chopped fresh parsley


  • Prep

  • Ready In

  1. 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 ¼ 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.

Nutrition information

  • Serving size: 3 oz. scallops & 1 cup ragu each
  • Per serving: 255 calories; 8 g fat(3 g sat); 5 g fiber; 21 g carbohydrates; 21 g protein; 141 mcg folate; 35 mg cholesterol; 1 g sugars; 0 g added sugars; 5,997 IU vitamin A; 22 mg vitamin C; 110 mg calcium; 4 mg iron; 590 mg sodium; 853 mg potassium
  • Nutrition Bonus: Vitamin A (120% daily value), Vitamin C (37% dv), Folate (35% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ lean protein, 1 fat, 1 starch, ½ vegetable

Reviews 2

August 22, 2019
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By: Ronnell Sampson
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.
August 15, 2019
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By: Wendy
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.
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