Seared Scallops with Warm Tuscan Beans

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Ingredients [?]

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  • add   2 tablespoons olive oil, divided
  • add   1 1/2 pounds sea scallops
  • add   1/4 teaspoon salt
  • add   1 cup prechopped onion
  • add   1/8 teaspoon crushed red pepper
  • add   2 garlic cloves, minced
  • add   1/4 cup dry white wine
  • add   1 cup fat-free, less-sodium chicken broth
  • add   1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  • add   1 (6-ounce) package fresh baby spinach
  • add   2 tablespoons chopped fresh basil


  1. Preparation
  2. 1. 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.
  3. 2. 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.
  4. 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 4 (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.

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