Seared Sea Scallops with Broccoli Rabe and White Beans
We found this great recipe from Whole Foods market:
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. We made this a couple nights ago and it was amazing – definitely a keeper recipe!
- 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 pepper flakes, or to taste
- 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
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 pepper, then immediately 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.