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Seared Scallops with Warm Tuscan Beans

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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.