The Chew: Quick Scallop Dinner
Michael Symon is a master of simple meals with manageable ingredient lists, and this dish from The Chew was no exception. Check out these Pan-Seared Scallops with White Beans and Escarole. For more simple meal ideas like this, pick up Symon’s latest book, 5 in 5 for Every Season, which is available now.
“Let the pan do the work,” Symon insisted. Don’t move your seafood around too much in the pan. I think this is good advice when you are preparing steaks as well.
Once the scallops caramelize on the first side, they will release from the pan, and that means it is time to flip them over. How great is it that they tell you when they are done?
As a time-saver, Symon used canned beans. Just be sure to drain them to remove all that extra sodium!
The Chew: Michael Symon Pan-Seared Scallops Recipe with White Beans & Escarole Ingredients
- 5 1-lb Sea Scallops
- 1 15-oz can rinsed, drained Cannellini Beans
- 1 cup grated Parmesan Cheese
- 4 cups sliced Escarole
- 2 minced cloves Garlic
- 1/2 tsp crushed Red Pepper Flakes
- 1 cup Chicken Broth
- 5 tbsp Olive Oil
- Salt & Pepper
Michael Symon: The Chew Pan-Seared Scallops with White Beans & Escarole Recipe Directions
- Place 2 large skillets on the stove on medium high.
- Use paper towels to pat your scallops. Then sprinkle them with salt and pepper.
- Add oil to one skillet. Make sure the scallops don’t touch when you add them to the pan.
- Don’t move the scallops during cooking. Let them brown on the first side for about three minutes. Then flip and cook another two minutes on the second side.
- In the other skillet, heat olive oil. Add escarole with some salt. Wilt the escarole for 2 minutes.
- Add white beans with red pepper flakes and garlic. Cook and stir now and then, until beans have warmed.
- Add chicken broth and cook to reduce for about 1 minute.
- Take the escarole pan off the heat and stir in the Parmesan cheese; salt and pepper. Adjust seasonings to taste.
- Serve scallops in bowls over beds of escarole.