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. Source: EatingWell Magazine, September 2019

Adam Dolge


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; 8.3 g total fat; 2.6 g saturated fat; 35 mg cholesterol; 590 mg sodium. 853 mg potassium; 21 g carbohydrates; 5.3 g fiber; 1 g sugar; 21.4 g protein; 5997 IU vitamin a iu; 22 mg vitamin c; 141 mcg folate; 110 mg calcium; 4 mg iron; 124 mg magnesium; 1 mg thiamin;

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