Name: Seared Scallops with White Beans
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 15-ounce cans white navy beans; 4 tablespoons unsalted butter; 2 cloves garlic, minced; Kosher salt; 6 ounces asparagus, trimmed and thinly sliced about 1/8 inch thick (about 3/4 bunch); 3 tablespoons grated Parmesan cheese; Coarsely ground pepper; 1/2 cup chopped fresh parsley; 1 pound large scallops (about 16), tough muscle removed; 2 tablespoons extra-virgin olive oil; 1/2 lemon

Directions

Drain the beans, reserving the liquid from 1 of the cans. Combine the beans in a bowl and set aside.
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the garlic and cook, stirring, until softened, 1 minute. Add the beans and reserved liquid, 1 cup water and 1/4 teaspoon salt. Bring to a simmer, then cook over medium-low heat until the liquid has thickened slightly, 6 to 7 minutes. Add the asparagus, remaining 3 tablespoons butter, the Parmesan and 3/4 teaspoon pepper. Simmer gently until the butter and cheese melt and the sauce thickens slightly, about 3 minutes. Stir in the parsley.
Meanwhile, pat the scallops dry and lightly season with salt and pepper. Heat the olive oil in a large skillet over high heat until shimmering. Add the scallops and cook until golden brown, 2 to 3 minutes per side. Remove from the heat and squeeze the lemon half over the scallops. Toss lightly to coat.
Divide the beans and scallops among shallow bowls. Spoon any remaining sauce over the scallops.

Photograph by Andrew Purcell

Seared Scallops with White Beans

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