Seared Scallops with Warm Tuscan Beans
From lacrenshaw 15 years ago
- 8 minutes to make
- Serves 4
From myrecipes, this dish originally appeared in the March 2009 Cooking Light magazine. Serving size: 4 ounces scallops and 3/4 cup beans.
Ingredients
- 2 tablespoons olive oil, divided shopping list
- 1 1/2 pounds sea scallops shopping list
- 1/4 teaspoon salt shopping list
- 1 cup onion, chopped shopping list
- 1/8 teaspoon crushed red pepper shopping list
- 2 garlic cloves, minced shopping list
- 1/4 cup dry white wine shopping list
- 1 cup fat-free, less-sodium chicken broth shopping list
- 19 ounces can cannellini beans OR other white bean, rinsed and drained shopping list
- 6 ounces fresh baby spinach shopping list
- 2 tablespoons fresh basil leaves, chopped shopping list
How to make it
- Heat 1 tablespoon oil in large nonstick skillet over medium high heat.
- Sprinkle scallops with salt.
- Add scallops to pan and cook 2 minutes per side OR until done.
- Remove scallops from pan and keep warm.
- Add remaining tablespoon oil and onion to pan and saute 2 minutes.
- Add pepper and garlic and cook 20 seconds, stirring constantly.
- Stir in wine.
- Cook 1 minute OR until most of the liquid evaporates.
- Stir in broth and beans and cook 2 minutes.
- Add back scallops.
- Add spinach and cook 1 minute OR until spinach wilts.
- Remove from heat and stir in basil.
The Rating
Reviewed by 5 people-
Great Dish Lorraine. I Really Like Scallops And This Sounds Delicious.
goblue434
in Anniston loved it
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This looks and sounds amazing! Love the combo of flavors here! The picture is beautiful, I have to flag it!
juels
in Clayton loved it
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Now you're talking! looking at that could make a full man hungry again. Got to try this one. Simply perfect.
karlyn255
in Ypsilanti loved it
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