Post-Halloween Reset: Protein-Packed Seared Scallops With Greens and Beans

Credit: EatingWell

Feeling sugared-out after a weekend of Halloween treats? This seared scallops with white bean ragù and charred lemon recipe is a perfect way to reset your meals without sacrificing flavor. Tender sea scallops are seared to golden perfection, then paired with a creamy, garlicky white bean ragù and wilted greens, creating a balanced dish that’s both satisfying and nourishing. With just 1 gram of sugar per serving, it’s a smart choice for anyone looking to cut back on added sweets while still enjoying a gourmet-style dinner at home.

What makes this recipe extra special is its protein punch: Each serving delivers 21 grams of protein, helping keep you full and energized. Bright, charred lemon wedges and fresh parsley finish the dish, adding a pop of color and a hint of acidity that perfectly complements the rich scallops and creamy beans. Whether you’re looking for a weeknight dinner that feels indulgent or a postholiday reset, this recipe hits the sweet spot between wholesome nutrition and restaurant-quality flavor.

Ingredients

• 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

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.
2. 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.
3. 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.
4. Transfer to a clean plate and 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 ragù with parsley and serve with the lemon wedges.

This recipe was originally published by EatingWell.