White Beans and Scallops
- Yield 4 servings
- 2 slices Bacon
- 1/2 -- Red onion, chopped fine
- 2 cloves garlic, minced
- 1.5 cans white beans, rinsed and drained
- 4 cups baby spinach
- 1 pound large sea scallops
- 1 -- lemon juice
- 1 tablespoon butter
- 1 pinch salt and pepper
Heat a saucepan on low, and cook the bacon until browned. Pour off some of the bacon fat and add the onion and garlic. Saute them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.
Heat a large cast-iron skillet or saute pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're caramelized and cooked through.
Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four bowls and top with scallops.