ngredients
Ingredient Checklist
3 teaspoons extra-virgin olive oil, divided
1 pound mature spinach or white chard, trimmed and thinly sliced
2 cloves garlic, minced
1 tablespoon capers, rinsed and chopped
½ teaspoon divided
1 (15 ounce) can no-salt-added cannellini beans, drained and rinsed
1 cup low-sodium chicken broth
⅓ cup dry white wine
1 tablespoon butter
1 pound dry sea scallops, tough side muscle removed
1 lemon, halved
2 tablespoons chopped fresh parsley
Directions Instructions Checklist
Step 1
Heat 2 teaspoons oil in a large skillet over medium-high heat. Add greens and cook, stirring often, until wilted, about 4 minutes. Stir in garlic, capers and 1/4 teaspoon pepper; cook, stirring occasionally, until fragrant, about 30 seconds. Add beans, broth and wine and bring to a simmer. Reduce heat to maintain a low simmer, cover and cook for 5 minutes. Remove from heat and stir in butter. Cover to keep warm.
Step 2
Meanwhile, sprinkle scallops with the remaining 1/4 teaspoon pepper. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add the scallops and cook until browned on both sides, about 4 minutes total. Transfer to a clean plate. Add lemon halves to the pan, cut-side down, and cook until charred, about 2 minutes. Cut into wedges. Sprinkle the scallops and the bean ragu with parsley and serve with the lemon wedges How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 Lbs our first week and 2-5 Lbs every week after. Visit us at at dietaefectiva. C.G
