Seared Scallops With Warm Tuscan Beans
- 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
- 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; saute 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.
olive oil, scallops, salt, onion, red pepper, garlic, white wine, chicken broth, cannellini beans, spinach, basil
Taken from www.food.com/recipe/seared-scallops-with-warm-tuscan-beans-360630 (may not work)