Ingredients

The following ingredients have 4 Servings
  • 1 (1.0-pound) bunch broccoli rabe, tough stems trimmed and discarded
  • 3 teaspoons extra-virgin olive oil, divided
  • 4 cloves garlic, sliced
  • 1/8 teaspoon crushed red chile flakes
  • 1/2 teaspoon fine sea salt, divided
  • 1 (15.0-ounce) can white beans, rinsed and drained
  • 1 pound sea scallops, patted dry
  • 1/2 lemon

Instruction

  • Rinse the broccoli rabe well and leave water clinging to the leaves. Set aside.
  • Heat 1 teaspoon oil in a large skillet over medium-high heat. 
  • Add garlic and cook, stirring, until it turns golden, 2 to 3 minutes. 
  • Stir in crushed red chile, then stir in broccoli rabe and ¼ teaspoon salt. 
  • Cover the pan, lower the heat to medium-low, and cook, stirring frequently, until broccoli rabe is tender, 8 to 10 minutes; add water a tablespoon at a time if the pan becomes dry. 
  • Stir in beans and cook until heated through, about 2 minutes more.
  • Transfer broccoli rabe and beans to a plate and cover to keep warm. 
  • Wipe out the skillet, place it over high heat and add remaining 2 teaspoons oil. 
  • Season scallops with remaining ¼ teaspoon salt. 
  • Cook scallops until just browned, about 2 minutes per side. 
  • Squeeze lemon juice over scallops, remove them from the skillet and serve over the broccoli rabe and beans.