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Seared Sea Scallops with Broccoli Rabe and White Beans

Serves 4
Time 40 min
The flavors of this dish are simple but superb. To get the best sear on your scallops, be sure to have your pan very hot and make sure the scallops are as dry as possible.
Ingredients
  • 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
Method

Rinse the broccoli rabe well and leave water clinging to the leaves. Set aside.

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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