Seared Scallops with White Beans and Spinach

5 Apr

There aren’t an abundance of recipes out there that contain scallops.  I don’t understand why because scallops are a tremendous lean source of protein, super easy to cook, and stack up well with bold and subtle flavors alike. Learn to properly sear a scallop (hint: Make sure the scallop is very dry and the pan is very hot) and you’ll be won over.  I know we sure were last night 😉


  • 1/2 red onion, minced
  • 1 clove garlic, minced
  • 1 1/2 cans white beans (14 oz each), rinsed and drained
  • 4 cups baby spinach
  • 1 lb large sea scallops
  • Salt and black pepper to taste
  • 1 tbsp vegan butter
  • 1 tbsp extra virgin olive oil
  • juice of 1 lemon

scallop spinach and bean


1.  Heat the olive oil in a medium saucepan over low heat.  Add the onion and garlic; saute until the onion is soft and translucent, 2 to 3 minutes. Add the white beans and spinach and simmer until the beans are hot and the spinach is wilted. Keep warm.
2.  Heat a large cast-iron skillet or saute pan over medium-high heat. Blot the scallops dry with a paper towel and season with salt and pepper on both sides. Add the butter and the scallops to the pan and sear the scallops for 2 to 3 minutes per side, until deeply caramelized.
3.  Before serving, add the lemon juice to the beans. Season with salt and pepper. Divide the beans among 4 warm bowls or plates and top with scallops.
Until next time,
Have a fit and fabulous day!

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