- 4
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
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.