Pan Seared Scallops with Beans

Name: Pan Seared Scallops with Beans
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops; 2 cups cooked white beans (cannellini or navy beans); 3 tablespoons olive oil; 2 cloves garlic, minced; 1 teaspoon fresh thyme; Salt and pepper to taste; 1 tablespoon lemon juice; Chopped parsley for garnish

Highlighted under: World Cuisine Recipes

I absolutely love cooking scallops, and this recipe for Pan Seared Scallops with Beans has become a favorite in my kitchen. The combination of perfectly seared scallops with a flavorful bean medley creates a delightful dish that’s both elegant and comforting. The key to achieving that golden crust on the scallops is to make sure they are dry before they hit the hot pan. Trust me, once you try this dish, it will impress everyone at your table from family to guests!

Created by

Emily

Last updated on 2026-01-23T21:34:28.107Z

When I first attempted to make Pan Seared Scallops with Beans, I was amazed at how such a simple dish could have such depth of flavor. The charred edges of the scallops paired with the creamy whites and the earthy notes of the beans create a perfect harmony. Plus, I learned that cooking the beans with garlic and herbs elevates the entire dish.

What really makes this meal special is the timing. As soon as the scallops come out of the pan, I toss in the beans to soak up that delicious residual flavor. It’s a small detail, but it’s what takes the dish from good to extraordinary!

Why You'll Love This Recipe
The succulent, buttery flavor of perfectly seared scallops
The hearty, wholesome texture of the bean medley
Quick and easy to prepare, perfect for weekdays or special occasions

Understanding Scallops

Sea scallops are prized for their sweet, buttery flavor and firm texture, making them a fantastic seafood choice. When purchasing scallops, look for the largest ones available, often labeled as 'U/10,' indicating there are fewer than 10 scallops per pound. Fresh scallops should smell briny and have a slightly translucent appearance. If you're opting for frozen scallops, make sure they are fully thawed and patted dry before cooking to ensure a golden sear.

The key to perfect scallops lies in the cooking technique. A hot pan is essential; if the pan isn't sufficiently preheated, the scallops will stick, and you’ll miss that desirable crispy crust. A well-seasoned cast-iron skillet or a non-stick pan works best. When you place the scallops in the pan, resist the temptation to move them around. Allow them to sear undisturbed for 2-3 minutes, or until they form a golden crust and release easily from the pan.

Beans: The Heart of the Dish

The bean medley in this recipe not only adds heartiness but also enhances the overall flavor profile. Cannellini beans are an excellent choice due to their creamy texture and ability to absorb surrounding flavors, but navy beans work just as wonderfully. If you have leftover beans or canned beans, that can also be used; just ensure they’re rinsed and drained before cooking. They should warm through without breaking apart, preserving some structure for the final dish.

Incorporating fresh herbs like thyme elevates the dish's taste. Thyme complements the butteriness of the scallops while adding a layer of earthiness to the beans. For those who prefer other flavors, consider substituting with fresh basil or parsley. Even a pinch of smoked paprika can enhance the dish with a subtle depth, giving it a slight smokiness that pairs beautifully with the sweetness of the scallops.

Ingredients

Gather the following ingredients to create this delightful dish.

Ingredients

1 pound large sea scallops
2 cups cooked white beans (cannellini or navy beans)
3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme
Salt and pepper to taste
1 tablespoon lemon juice
Chopped parsley for garnish

Once you have everything ready, you're all set to start cooking!

Instructions

Follow these steps to sauté your scallops and beans to perfection.

Prepare the Scallops

Pat the scallops dry with paper towels and season both sides with salt and pepper.

Heat the Pan

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.

Sear the Scallops

Carefully place the scallops in the skillet and sear for 2-3 minutes on each side until golden brown. Remove from the skillet and set aside.

Cook the Beans

In the same skillet, add the remaining olive oil and garlic. Sauté for 1 minute, then add in the white beans and thyme. Cook until heated through.

Finalize the Dish

Return the scallops to the skillet, squeeze lemon juice over the mixture, and toss gently. Serve immediately topped with chopped parsley.

Enjoy your delicious meal!

Pro Tips

Make sure to not overcrowd the pan when searing the scallops
this ensures a better sear. If necessary, cook them in batches for the best results.

Tips for Leftover Storage

If you happen to have leftovers, store the scallops and bean medley separately in airtight containers in the refrigerator. Scallops can lose their flaky texture if reheated directly, so it's best to consume them fresh. However, if you need to reheat, place them in a skillet over low heat with a dash of olive oil until warmed through, being careful not to overcook them, as this can lead to a rubbery texture.

The bean medley can be stored for up to 3-4 days and makes a great addition to salads or as a side dish. To reheat, simply warm on the stovetop with a splash of water or broth to prevent sticking. The flavors of the beans may deepen overnight, making them even more delicious the next day.

Serving Suggestions

For an elegant presentation, serve the scallops over a bed of savory bean medley, drizzling the entire dish with a bit of extra virgin olive oil and finishing with a sprinkle of freshly chopped parsley. Pair this dish with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, which complements the scallops beautifully and enhances the dining experience.

For a complete meal, serve with a side of sautéed greens, like spinach or Swiss chard, seasoned with garlic and olive oil, which can add a healthy touch and a pop of color to your plate. Alternatively, consider a light, lemony arugula salad, which will balance the richness of the scallops and beans while adding a refreshing crunch.

Questions About Recipes

→ Can I use frozen scallops for this recipe?

Yes, just make sure to thaw them completely and pat them dry before cooking.

→ What type of beans can I use?

You can use any cooked white beans like cannellini or navy beans; canned beans work well too.

→ How do I know when the scallops are done?

Scallops should be opaque and have a golden crust on both sides when done, usually taking about 2-3 minutes per side.

→ Can I make this recipe ahead of time?

While scallops are best enjoyed fresh, you can prepare the bean mixture ahead and sear the scallops just before serving.