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

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Sprinkle scallops evenly with salt.
3. Add scallops to pan; cook 2 minutes on each side or until done.
4. Remove scallops from pan; keep warm.
5. Add remaining 1 tablespoon oil and onion to pan; saute 2 minutes.
6. Add pepper and garlic; cook 20 seconds, stirring constantly.
7. Stir in wine; cook 1 minute or until most of liquid evaporates.
8. Stir in broth and beans; cook 2 minutes.
9. Add spinach; cook 1 minute or until spinach wilts.
10. 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)