Seared Scallops with White Beans

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings



  1. Drain the beans, reserving the liquid from 1 of the cans. Combine the beans in a bowl and set aside.
  2. 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.
  3. 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.
  4. Divide the beans and scallops among shallow bowls. Spoon any remaining sauce over the scallops.