INGREDIENTS

• 3 teaspoons avocado oil, divided
• 1 bunch chard, thinly sliced
• 4 cloves garlic, minced
• Salt and Pepper, to taste
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup chicken broth
• 1/3 cup white wine (or additional broth)
• 1 lemon, zested and juiced
• 2 teaspoons olive oil
• 1-pound dry sea scallops, side muscle removed
• 2 tablespoons chopped parsley
   

INSTRUCTIONS

1. Heat 2 teaspoons avocado oil over medium-high heat in a large skillet and add greens, stirring often until wilted – about 5 minutes.
2. Add garlic, salt and pepper and stir until fragrant – about 1 minute more.
3. Add beans, broth and white wine and bring to a boil.
4. Reduce heat to low, cover and cook for 5 minutes.
5. Remove from heat, stir in lemon zest and juice and drizzle with olive oil.
6. Divide bean mixture among four serving plates and wipe skillet clean
7. Sprinkle scallops with salt and pepper and heat remaining teaspoon avocado oil in skillet over medium-high heat.
8. When pan is hot, add scallops and cook until well browned on one side – about 2 minutes.
9. Flip and sear for two minutes more.
10. Divide seared scallops among the serving plates and top with fresh chopped parsley and more freshly ground black pepper.

TIP

• Serve with slices of crusty bread to mop up the juices.
   

SERVES: 4