Seared Scallops With Warm Tuscan Beans |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From Cooking Light March 2009. Ingredients:
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 1 (19 ounce) can other white beans |
1 (6 ounce) package fresh baby spinach |
2 tablespoons basil, chopped |
Directions:
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; sauté 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.
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