Scallops with White Beans
Servings
2Serving size
4 ounces scallops with beansThis recipe can be easily be multiplied but does not make very good leftovers.
Ingredients
| 1 tsp. Olive oil |
| 1 clove Garlic, raw (minced) |
| 1 small White onions (diced) |
| 1 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1/8 tsp. Red Pepper Flakes |
| 2 tsp. Dried or rubbed sage |
| 2 small whole (2-2/5 inch dia) Tomatoes (sliced in half) |
| 1/2 tsp., leaves Dried oregano |
| 1 ounce Prosciutto |
| 4 ounces Kale, raw (sliced into thin chiffonade) |
| 8 Ounce Sea scallops |
Instructions
Add the beans, red pepper flakes, sage, salt, pepper and water. Reduce the heat to medium low and simmer, stirring occasionally.
While the beans are simmering place a large skillet in the oven and preheat to 375°F. When the oven is hot spray lightly with olive oil and place the tomatoes in the pan cut side down. Add the prosciutto to the pan.
After about 8 - 10 minutes spray the pan lightly again and add the scallops. Cook for about 6 - 8 minutes and turn. Sprinkle the oregano over the scallops and tomatoes. Cook for another 6 minutes or so.
While the scallops are cooking add the kale and stir. Stir occasionally.
When the scallops are done divide the beans between two plates and top with the scallops and tomatoes. Sprinkle the prosciutto over the top and serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
When you think about a Mediterranean style diet, this recipe fits so much of it so well. Fish, fresh veggies, lean meats, legumes and great quality oil. All of this in a dish that takes about 30 minutes and is perfect for both weeknights and also at home on a weekend dinner party table.