Seared Scallops with White Bean Ragu & Charred Lemon

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 ground pepper, 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

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

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