Seared Scallops with Warm Tuscan Beans

By johnwhorfin

Ingredients

• 2 2 2 tablespoons olive oil, divided
• 1 1/2 1 1/2 1/2 pounds sea scallops
• 1/4 1/4 1/4 teaspoon salt
• 1 1 1 cup prechopped onion
• 1/8 1/8 1/8 teaspoon crushed red pepper
• 2 2 2 garlic cloves, minced
• 1/4 1/4 1/4 cup dry white wine
• 1 1 1 cup fat-free, less-sodium chicken broth
• 1 1 can 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 1 package 1 (6-ounce) package fresh baby spinach
• 2 2 2 tablespoons chopped fresh basil
• 314 314
• 8.7g 8.7g
• 1.2g 1.2g
• 5.1g 5.1g
• 1.8g 1.8g
• 33.7g 33.7g
• 24.8g 24.8g
• 6.1g 6.1g
• 56mg 56mg
• 3.2mg 3.2mg
• 781mg 781mg
• 112mg 112mg
• 314 314
• 8.7g 8.7g
• 1.2g 1.2g
• 5.1g 5.1g
• 1.8g 1.8g
• 33.7g 33.7g
• 24.8g 24.8g
• 6.1g 6.1g
• 56mg 56mg
• 3.2mg 3.2mg
• 781mg 781mg
• 112mg 112mg

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

How to Make It

Step 1

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.

Step 2

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.

Step 3

Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.