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MICHAEL SYMON Pan-Seared Scallops with White Beans & Escarole

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A delectable seafood dish that comes together in just 5 minutes with only 5 ingredients!

1 pound sea scallops (about 12 – side muscle removed)
4 cups escarole (sliced)
1 can cannellini or white beans (15 ounces, rinsed and drained)
2 cloves garlic (minced)
1 cup parmesan cheese (freshly grated)
5 tablespoons olive oil
1/2 teaspoon crushed red pepper flakes
1 cup low-sodium chicken broth
kosher salt and freshly ground pepper

Put 2 large skillets over medium-high heat.
Using paper towels, pat the scallops dry. Season the scallops on both sides with salt and pepper.
To one skillet, add 3 tablespoons of olive oil. Arrange the scallops in the pan so that the pieces aren’t touching. Cook, without moving, until golden brown on the first side, about 3 minutes. Flip and cook for an additional 2 minutes.
Meanwhile, in the second skillet, heat the remaining 2 tablespoons olive oil. Add the escarole and a pinch of salt and cook until it begins to wilt, about 2 minutes. Add the red pepper flakes, white beans, and garlic and cook, stirring occasionally, until the garlic is fragrant and the beans are warmed through, about 2 minutes. Add the chicken broth and cook until the sauce reduces slightly, about 1 minute.
Remove the pan with the escarole from the heat and stir in the Parmesan. Taste and adjust the seasoning, adding salt and pepper as needed.
Put some of the escarole in bowls, top with scallops, and serve.
Helpful Tips:
– Use wine or any liquid in place of the stock.
– Serve chicken, sausage or your favorite protein over the escarole and beans. Or serve them as a side dish!

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