🐚 Sautéed Scallops Over Brothy White Beans with Zucchini, Spinach & Saffron

🐚 Sautéed Scallops Over Brothy White Beans with Zucchini, Spinach & Saffron

✅ Ingredients

Scallops

• 1 lb large sea scallops (patted very dry)

• Salt and pepper

• 1 tbsp flour (for dusting)

• 1 tbsp olive oil

• 1 tbsp butter

• Juice of ½ fresh lemon

Brothy White Beans

• 1 ½ cups cooked white beans (like cannellini or Rancho Gordo Alubia Blanca)

• 2 tbsp extra virgin olive oil

• ¼ cup diced red onion

• 4 clove roasted garlic (crushed with knife into a paste)

• 1 celery stalk, small dice

• 1 carrot, small dice

• 1 small zucchini, thinly sliced

• 2 sprigs fresh thyme

• A pinch of saffron threads

• 2 handfuls baby spinach

• Salt and pepper, to taste

• Water, as needed to create broth

👩‍🍳 Instructions

1. Make the Brothy Beans

• In a small saucepan, heat 2 tbsp EVOO over medium.

• Add diced red onion, garlic, celery, and carrot. Sauté until softened.

• Season with salt and pepper, then stir in fresh thyme.

• Add zucchini, cooked white beans, a generous pinch of saffron, and enough water to just cover the beans.

• Stir well and let everything heat through, about 5–10 minutes. Add more EVOO to taste—it should already be delicious.

• Add baby spinach and stir until just wilted. Turn off the heat and cover to keep warm.

2. Sear the Scallops

• Heat a skillet over medium-high heat.

• Sprinkle scallops generously with salt, pepper, and a light dusting of flour on one side.

• Add oil and butter to the hot pan.

• Place scallops flour-side down and sear for about 2 minutes, until deeply golden. Flip and cook 1 more minute. Do not overcook.

3. Assemble & Serve

• Spoon brothy beans into shallow bowls.

• Top with seared scallops.

• Finish with a squeeze of fresh lemon juice and a drizzle of good olive oil.

🍋 Chef Notes

• Don’t crowd the pan when searing scallops—do them in batches if needed.

• That roasted garlic adds sweetness and depth, so don’t skip it.