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Seared Scallops Over White Beans and Spinach

September 24, 2013


Every working girl needs an impressive dinner recipe in her back pocket that is secretly simple. These scallops are sure to please all at the end of an already successful day.


Number of Servings



Preparation Time

18 min



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



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. 2.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. 3.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. Recipe Tips: There are a lot of different types of white beans sold in cans. All will work, but cannellini beans are best Recipe Notes: Feel free to kill the bacon, but for about 18 calories per serving, it adds a ton of flavor to the overall dish.