Seared Scallops with White Beans and Spinach

By minicoopercraig

You have to look long and hard to find a scallop on a chain restaurant's menu and we can't quite figure out why. They're a tremendous lean source of protein, supereasy to cook and stack up well with bold and subtle flavors alike. Learn to properly sear a scallop (hint: Make sure the scallop is very dry and the pan is very hot) and you'll be won over.

Ingredients

• 2 strips bacon, chopped into small pieces
• 1/2 red onion, minced
• 1 clove garlic, minced
• 1 1/2 cans white beans (14 oz each), rinsed and drained
• 4 cups baby spinach
• 1 lb large sea scallops
• Salt and black pepper to taste
• 1 Tbsp butter
• Juice of 1 lemon

Preparation

Step 1

Heat a medium saucepan over low heat. Cook the bacon until it has begun to crisp. Add the onion and garlic; saute until the onion is soft and translucent, 2 to 3 minutes. Add the white beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.
Heat a large cast iron skillet or saute pan over medium-high heat. Blot the scallops dry with a paper towel and season with salt and pepper on both sides. Add the butter and the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until deeply caramelized.
Before serving, add the lemon juice to the beans. Season with salt and pepper. Divide the beans among 4 warm bowls or plates and top with scallops.