Seared Scallops With Warm Tuscan Beans

From Cooking Light March 2009.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil, divided
• 1 1⁄2 lbs sea scallops
• 1⁄4 teaspoon salt
• 1  cup onion, chopped
• 1⁄8 teaspoon  red pepper, crushed
• 2  garlic cloves, minced
• 1⁄4 cup dry white wine
• 1  cup chicken broth, fat free and low sodium
• 1 (19 ounce) can cannellini beans or 1 (19 ounce) can  other white beans
• 1 (6 ounce) package  fresh  Baby Spinach
• 2  tablespoons basil, chopped

Directions

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Sprinkle scallops evenly with salt.
3. Add scallops to pan; cook 2 minutes on each side or until done.
4. Remove scallops from pan; keep warm.
5. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes.
6. Add pepper and garlic; cook 20 seconds, stirring constantly.
7. Stir in wine; cook 1 minute or until most of liquid evaporates.
8. Stir in broth and beans; cook 2 minutes.
9. Add spinach; cook 1 minute or until spinach wilts.
10. Remove from heat; stir in basil.