- 1 (1-pound) bunch broccoli rabe, tough stems trimmed and discarded
- 3 teaspoons extra-virgin olive oil, divided
- 4 cloves garlic, sliced
- 1/8 teaspoon crushed red chile flakes
- 1/2 teaspoon fine sea salt, divided
- 1 (15-ounce) can white beans, rinsed and drained
- 1 pound sea scallops, patted dry
- 1/2 lemon
Heat 1 teaspoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, until it turns golden, 2 to 3 minutes. Stir in crushed red chile, then stir in broccoli rabe and ¼ teaspoon salt. Cover the pan, lower the heat to medium-low, and cook, stirring frequently, until broccoli rabe is tender, 8 to 10 minutes; add water a tablespoon at a time if the pan becomes dry. Stir in beans and cook until heated through, about 2 minutes more.
Transfer broccoli rabe and beans to a plate and cover to keep warm. Wipe out the skillet, place it over high heat and add remaining 2 teaspoons oil. Season scallops with remaining ¼ teaspoon salt. Cook scallops until just browned, about 2 minutes per side. Squeeze lemon juice over scallops, remove them from the skillet and serve over the broccoli rabe and beans.
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