Seared Scallops With Warm Tuscan Beans

Name: Seared Scallops With Warm Tuscan Beans
Cook time: 20 min
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons olive oil, divided; 1 1/2 lbs sea scallops; 1/4 teaspoon salt; 1 cup onion, chopped; 1/8 teaspoon red pepper, crushed; 2 garlic cloves, minced; 1/4 cup dry white wine; 1 cup chicken broth, fat free and low sodium; 1 (19 ounce) can cannellini beans or 1 (19 ounce) can other white beans; 1 (6 ounce) package fresh Baby Spinach; 2 tablespoons basil, chopped

Submitted by Queen Dana

"From Cooking Light March 2009."

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Ready In:: 20mins
Ingredients:: 11
Serves:: 4

ingredients

2 tablespoons olive oil, divided
1 ¹⁄₂ lbs sea scallops
¹⁄₄ teaspoon salt
1 cup onion, chopped
¹⁄₈ teaspoon red pepper, crushed
2 garlic cloves, minced
¹⁄₄ cup dry white wine
1 cup chicken broth, fat free and low sodium
1 (19 ounce) can cannellini beans or (19 ounce) can other white beans
1 (6 ounce) package fresh Baby Spinach
2 tablespoons basil, chopped

directions

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Sprinkle scallops evenly with salt.
Add scallops to pan; cook 2 minutes on each side or until done.
Remove scallops from pan; keep warm.
Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes.
Add pepper and garlic; cook 20 seconds, stirring constantly.
Stir in wine; cook 1 minute or until most of liquid evaporates.
Stir in broth and beans; cook 2 minutes.
Add spinach; cook 1 minute or until spinach wilts.
Remove from heat; stir in basil.

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RECIPE SUBMITTED BY

Queen Dana

United States

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.

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