Seared Sea Scallops with Broccoli Rabe and White Beans
- 1 (1.0-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 (15.0-ounce) can white beans, rinsed and drained
- 1 pound sea scallops, patted dry
- 1/2 lemon
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.
See our Terms of Service.
- 1 (1.0-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 (15.0-ounce) can white beans, rinsed and drained
- 1 pound sea scallops, patted dry
- 1/2 lemon