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Seared Scallops with Warm Tuscan Beans
- 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
How to Make It
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.
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.
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.
Nutritional Information: Calories 314 Fat 8.7g Satfat 1.2g Monofat 5.1g Polyfat 1.8g Protein 33.7g Carbohydrate 24.8g Fiber 6.1g Cholesterol 56mg Iron 3.2mg Sodium 781mg Calcium 112mg
Recipe Courtesy: Cooking Light