Seared Scallops with White Beans and Spinach

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02.01.2012

You have to look long and hard to find a scallop on a chain restaurant’s menu and we can’t quite figure out why. They’re a tremendous lean source of 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’ll be easily won over, especially with your special someone on this upcoming holiday. Avoid cheesy prefix menu rip offs and long restaurant waits by cooking up this quick and healthy meal to leave a lasting impression on your loved one this Valentines Day!

Seared Scallops with White Beans and Spinach

Ingredients

  • 2 Strips bacon, chopped into small pieces
  • 1/2 Red Onion
  • 1 Clove garlic, minced
  • 1 1/2 Cans white beans (14oz each) rinsed and drained
  • 4 cups baby Spinach
  • 1 lb. Large Sea Scallops
  • Salt and Black Pepper to taste
  • 1 Tbsp. butter
  • Juice of 1 lemon

 

Preparation

Heat a medium saucepan over low heat. Cook the bacon until it has begun to crisp. Add the onion and garlic; sauté until the onion is soft and translucent, 2 to 3 minutes. Add the white beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.

Heat the large cast-iron skillet or sauté pan over medium-high heat. Blot the scallops dry with a paper towel and season with salt and paper 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.

 

Nutrition Information

4 servings

Calories: 266
Fat: 6.4g
Protein: 27.3g
Carbohydrates: 24.9g
Fiber: 6.4g
Sodium: 392.9mg

 

 

Source: http://recipes.prevention.com/Recipe/seared-scallops-with-white-beans-and-spinach.aspx