Sautéed Scallops with Spinach and White Beans

Sautéed Scallops with Spinach and White Beans
Serving: 4
Prep Time: 20
Cooking Time: 20

Instructions

In large skillet, melt half of the butter over medium-low heat. Add garlic, cook, stirring occasionally, until fragrant, about 2 minutes.

Increase heat to medium. Add spinach and beans; cook, stirring often, until spinach softens, about 2 minutes. Season with salt and pepper. Add white wine; cook 2 minutes. Add broth; cook 5 minutes.

Meanwhile, season scallops with salt and pepper. In separate large skillet, melt remaining butter with oil over medium-high heat. Cook scallops, turning once, until golden and opaque, about 4 minutes. Transfer scallops to plate. Pour lemon juice into skillet, scraping up browned bits from bottom of pan with wooden spoon. Set aside.

Divide spinach mixture among plates and top with scallops. Drizzle with cooking juices and sprinkle with lemon zest and parsley.

Ingredients

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Where to Find Ingredients

Burke Brothers Farm
Kimmy's Fruit and Vegetables
Caudle's Catch