Beans and Greens with Scallops

Beans and greens are elevated with the addition of bay scallops, plenty of lemon juice, and lots of garlic. This recipe for beans and greens with scallops is going to be your new go-to weeknight seafood recipe.

5 from 3 votes

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Cook Time: 35

Total Time: 35

Servings:

Calories: 259kcal

Equipment

Wide pot

Ingredients

1 pound bay scallops
14.5- ounce can cannellini beans (drained and rinsed)
2 lemons (juiced and zested, juice and zest kept separate)
4 cloves garlic (peeled and minced)
1 red Fresno chili pepper (trimmed and sliced into rounds or use crushed red pepper)
1 pint cherry tomatoes (halved)
2 tablespoons butter
1 cup chicken stock
3 ounces arugula
Salt and pepper to taste
Extra virgin olive oil and crusty bread (optional, for serving)

Instructions

Prepare the marinated garlic:

In a bowl, combine half the lemon juice, all but 1 teaspoon of lemon zest, garlic, and red pepper, and toss to combine. Set aside for 10 minutes.

Prepare the scallops:

Pat the bay scallops dry, season with salt and pepper, and refrigerate until ready to use.

Cook the bay scallops:

Add the butter to a wide pot and melt over medium-high heat. Once melted and bubbly, add the marinated garlic and red pepper. Cook for 2-4 minutes until fragrant and beginning to brown. Add the scallops and cook for 2-4 additional minutes until just cooked through and opaque. Pour the scallops and all the juices in the pan into a medium bowl and set aside.

Cook the tomatoes:

Return the pot to medium heat and add the tomatoes. Cook for 2 minutes until just beginning to soften. Add the beans and season with salt and pepper. Cook until the beans are tender. Add the chicken stock and remaining lemon juice and bring to a boil. Cook for 10–12 minutes until reduced by half.

Finish the beans and greens:

Add the arugula to the pot and cook for 1–3 minutes until just wilted. Stir in the bay scallops and any juice remaining in the bowl and toss to coat. Cook for an additional minute until the scallops are warmed through. Turn off the heat.

To serve:

Divide the bay scallops between bowls and garnish with a sprinkle of reserved lemon zest and a crack of fresh black pepper. Drizzle with extra virgin olive oil and serve with crusty bread, if desired. Enjoy!

Nutrition

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