Seared Scallops with Warm Tuscan Beans
Ingredients
- 2 tbsp. olive oil, divided
- 1-½ pounds sea scallops
- ¼ tsp. salt
- 1 cup onion, chopped
- ⅛ tsp. crushed red pepper
- 2 garlic cloves, minced
- ¼ cup dry white wine
- 1/2 cup fat-free, low-sodium chicken broth
- 1 15.5-ounce can cannellini beans or other white canned beans, rinsed and drained
- 1 6-ounce package fresh baby spinach
- 2 tbsp. fresh basil, chopped
- Garlic bread, optional, see note
Instructions
- In a large non-stick skillet, over medium-high heat, heat 1 tablespoon oil.
- 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.
Notes
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 four 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.