Seared Scallops with White Beans
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 460
- Total Fat
- 21 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 61 milligrams
- Sodium
- 1295 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 12 grams
- Sugar
- 2 grams
- Protein
- 30 grams
- Total: 30 min
- Active: 30 min
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.