Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish.
The heat helps release even more citrus juice and sweetens it too.
Add greens and cook, stirring often, until wilted, about 4 minutes.
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.
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.
Sprinkle the scallops and the bean ragu with parsley and serve with the lemon wedges.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
