Name: White Bean-Chard Sauté with Seared Scallops, Leeks, Lemon & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 355 ml chicken or vegetable broth; 6 cloves garlic; 3 leeks; 1 ½ lemons; 128 g Parmesan cheese; ¾ cup pumpkin seeds; 1.02 kg sea scallops; 1 ½ bunches Swiss chard; black pepper; butter, unsalted; salt; thyme, dried

White Bean-Chard Sauté with Seared Scallops, Leeks, Lemon & ParmesanWhite Bean-Chard Sauté with Seared Scallops, Leeks, Lemon & Parmesan — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

355 ml chicken or vegetable broth

6 cloves garlic

3 leeks

1 ½ lemons

128 g Parmesan cheese

¾ cup pumpkin seeds

1.02 kg sea scallops

1 ½ bunches Swiss chard

black pepper

butter, unsalted

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Thinly slice crosswise and place in a medium bowl.

Fold chard leaves in half lengthwise and slice off the stems. Cut leaves crosswise into thin (shred-like) strips and thinly slice the stems, keeping them separate. Place leaves in another medium bowl and add stems to the bowl with the leek. Set the leaves aside.

Peel and mince garlic. Add to the bowl with the leek and chard stems, then set aside.

Drain and rinse beans in a colander; set aside to drain further.

Preheat a large pot over medium-high heat.

While the pot heats up, pat the scallops dry with paper towels and place on a plate; season with salt and pepper on both sides.

Once the pot is hot, add butter and swirl to coat the bottom. Working in batches if necessary, add scallops in a single layer; cook until golden brown and opaque throughout, 1½-2 minutes per side. Transfer to a clean plate and loosely cover with aluminum foil.

Return pot (with any cooking juices) to medium-high heat, add more butter, and swirl to coat the bottom. Add leek, chard stems, garlic, and spices; cook, stirring often, until softened, 2-3 minutes. (Reserve bowl for later use.)

Add chard leaves to the pot in handfuls, waiting for the leaves to wilt slightly before adding the next handful. Add beans and continue to cook, stirring occasionally, until chard is tender, about 3 minutes.

Add broth to the pot and cook, stirring occasionally, until the sauce has thickened slightly, 4-5 minutes. Remove from heat.

Meanwhile, zest lemons into the reserved bowl. Cut lemons into wedges and set aside for serving.

Finely grate Parmesan. Add half to the bowl with the lemon zest and stir to combine. Add remaining Parmesan to the pot, along with pumpkin seeds, and stir to combine.

To serve, divide bean and chard sauté between plates or bowls. Top with scallops, lemon zest, and Parmesan. Enjoy!

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