Seared Scallops with Warm Tuscan Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
2 tablespoons olive oil, divided |
1 1/2 pounds sea scallops |
1/4 teaspoon salt |
1 cup prechopped onion |
1/8 teaspoon crushed red pepper |
2 garlic cloves, minced |
1/4 cup dry white wine |
1 cup fat-free, less-sodium chicken broth |
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained |
1 (6-ounce) package fresh baby spinach |
2 tablespoons chopped fresh basil |
Directions:
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.
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.
3. 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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