1 Delicious Seared Scallop with White Bean Ragu and Charred Lemon

1 Delicious Seared Scallop with White Bean Ragu and Charred Lemon. pinit View Gallery 1 photo

1 delicious seared scallop with white bean ragu and charred lemon.
Want a light and delicious meal? Seared scallops with white bean ragu and charred lemon are the answer! Imagine plump, seared scallops nestled on a bed of creamy, Italian-style white bean ragu. A squeeze of charred lemon adds a smoky touch, creating a symphony of textures and flavors that will tantalize your taste buds.

1 Delicious Seared Scallop with White Bean Ragu and Charred Lemon

Prep Time 25 mins Total Time 25 mins
Servings: 4 Calories: 255

Description

1 delicious seared scallop with white bean ragu and charred lemon.
Calling all seafood fans! Craving a light yet flavorful dish? Look no further than seared scallops with white bean ragu and charred lemon. This recipe is a symphony of textures and tastes, featuring the delicate sweetness of perfectly seared scallops nestled on a bed of comforting, creamy white bean ragu. The unexpected smoky twist from charred lemon elevates the entire dish, leaving you wanting more.

Searing Scallops to Perfection:
These delicate beauties are the stars of the show. Here's how to ensure they shine:
Pick the Right Scallops: Opt for dry (diver) scallops. Their firmer texture sears beautifully compared to wet scallops. Choose large, uniformly sized ones for even cooking.
Dry is Key: Pat the scallops completely dry with paper towels. Excess moisture prevents them from browning beautifully.
Simple Seasoning: Highlight their natural sweetness with just salt and freshly ground black pepper.

High Heat, Quick Sear: Achieve a golden brown crust while keeping the inside perfectly cooked. Use a heavy-bottomed pan on high heat with a generous amount of oil (canola or grapeseed oil). Once hot and shimmering, carefully place the scallops, leaving space to avoid crowding. Sear undisturbed for 2-3 minutes per side, until golden brown and opaque throughout.

Creating the Creamy White Bean Ragu:
This creamy ragu forms the base for the scallops. Here's how to craft it:
Soak the beans: For the best texture, soak cannellini beans for at least 4 hours or overnight. Soaking not only reduces cooking time but also improves digestibility. Canned beans are a convenient alternative, just rinse them thoroughly before using.
Building Flavor: Sauté chopped onions and garlic in olive oil over medium heat until softened and fragrant. This forms the base of the ragu's flavor.
Introducing the Beans: Drain the soaked beans and add them to the pot with the softened aromatics.
Broth Boost: Pour in your preferred broth (chicken or vegetable) just enough to cover the beans. Bring to a simmer and cook until the beans are tender (about 20–25 minutes).
Creamy Comfort: Use an immersion blender or food processor to partially puree the mixture for a creamy and luxurious texture. Adjust the level of creaminess to your preference.
Seasoning Symphony: Don't forget to add a touch of Italian seasoning, a pinch of red pepper flakes (optional) for a hint of heat, and salt and pepper to taste.

The Smoky Touch: Charring the Lemons
Charred lemons add a surprising and delightful twist to this dish. The smokiness complements the richness of the ragu and the sweetness of the scallops, creating a truly unique flavor profile.
Hemi Power: Cut your lemons in half. Use a grill pan or a cast-iron skillet to achieve the char. Heat the pan over medium heat and place the lemon halves, cut-side down.
The Art of the Char: Let the lemons sizzle and cook for a few minutes, until beautiful char marks develop on the flesh. Don't overcook them, or they'll become too soft.
Squeeze of Citrus: Once charred, remove the lemons from the heat and squeeze the juice over the cooked scallops and white bean ragu. The charred bits add a smoky depth to the dish.

Plating Perfection:
Now comes the fun part—presenting your masterpiece!
Spoon the Ragu: Start by scooping a generous amount of the creamy white bean ragu onto a serving plate. This will form the base for your scallops.

Ingredients

Instructions

  1. Heat 2 teaspoons of oil in a large skillet over medium-high heat.

  1. Add your leafy greens and cook them, stirring frequently, until they wilt (around 4 minutes).

  1. Stir in the garlic, capers, and a quarter teaspoon of pepper.

  1. Cook for another 30 seconds, stirring occasionally, until fragrant.

  1. Add the beans, broth, and wine to the pan with the wilted greens.

  1. Bring it to a simmer.

  1. Reduce the heat to maintain a low simmer, cover the pan, and cook for 5 minutes.

  1. Remove the pan from the heat and stir in the butter.

  1. Cover it again to keep everything warm.

  1. While the bean mixture simmers, season your scallops with the remaining quarter teaspoon of pepper.

  1. Heat the remaining 1 teaspoon of oil in a separate large non-stick skillet over medium-high heat.

  1. Sear the scallops in the hot oil until they're browned on both sides (about 4 minutes total). Transfer them to a clean plate.

  1. Add the lemon halves, cut-side down, to the pan used for the scallops.

  1. Cook them for about 2 minutes until charred. Cut the charred lemons into wedges.

  1. Sprinkle both the cooked scallops and the bean ragu with fresh parsley.

  1. Serve the dish with the charred lemon wedges on the side.
Keywords: Scallops and green recipe, scallops with rice and beans, scallops recipe, scallops white bean spinach bacon, seared scallops with warm tuscan bean, scallops with white bean puree,

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