Seared Scallops with Warm Tuscan Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Seared Scallops with Warm Tuscan Beans
2. Photo: Randy Mayor; Styling: Jan Gautro
3. Pair this one-dish seared scallops meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce.
4. Worthy of a special occasion
5. Rate and Review | Read Reviews (41)
6. Yield: 4 servings (serving size: about 4 ounces
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14. Nutritional Information
15. Amount per serving Calories: 314
16. Fat: 8.7g
17. Saturated fat: 1.2g
18. Monounsaturated fat: 5.1g
19. Polyunsaturated fat: 1.8g
20. Protein: 33.7g
21. Carbohydrate: 24.8g
22. Fiber: 6.1g
23. Cholesterol: 56mg
24. Iron: 3.2mg
25. Sodium: 781mg
26. Calcium: 112mg
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36. tablespoons olive oil, divided
37. /2 pounds sea scallops $
38. /4 teaspoon salt
39. cup prechopped onion $
40. /8 teaspoon crushed red pepper
41. garlic cloves, minced
42. /4 cup dry white wine $
43. cup fat-free, less-sodium chicken broth $
44. (19-ounce) can cannellini beans or other white beans, rinsed and drained
45. (6-ounce) package fresh baby spinach $
46. tablespoons chopped fresh basil
47. Preparation
48. 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.
49. 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.
50. 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.
51. David Bonom, Cooking Light
52. MARCH 2009
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