Recipe: NYT Cooking
Total Time: 45 min
Review: In the past few years, we have really started to love and appreciate beans. I especially like white beans, that you can get super creamy and savory. Even the bean broth is great – we freeze it and use it as a base for brown rice.
We just pan seared the scallops in a non-stick pan and lightly seasoned with salt and pepper. Once the scallops were done, plop ’em on top of the beans and eat immediately. Definitely don’t want this one to get cold.
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