About 4 minutes, stirring often, until wilted. Stir in garlic, capers and ¼ teaspoon pepper; cook, stirring occasionally, until fragrant, about 30 seconds. Add beans, broth and wine and bring to a simmer. Reduce heat to maintain a low simmer, cover and cook for 5 minutes. Remove from heat and stir in butter. Cover to keep warm.
Meanwhile, sprinkle scallops with the remaining ¼ teaspoon pepper. Heat the remaining 1 teaspoon oil in a large nonstick skillet over medium – high heat. Add the scallops and cook until browned on both sides, about 4 minutes total. Transfer to a clean plate. Add lemon halves to the pan, cut side down, and cook until charred, about 2 minutes. Cut into wedges. Sprinkle the scallops and the bean ragu with the parsley and serve with the lemon wedges.
Serving size 3oz. scallops and 1 cup Ragu each.
Per serving: 255 calories; protein 21.4g, Carbohydrates 21g, dietary fiber 5.3g, sugar1.4g, fat 8.3g, saturated fat 2.6g, cholesterol 34.8mg, vitamin a, vitamin c,
Calcium 110.1 mg, iron 3.8mg, magnesium 123.7mg, potassium 853mg, sodium 589.6mg, thiamin 0.6mg.
Thank you for joining in on this recipe, I hope you all enjoy it. Until next time! Bon Appetit.