Seared Scallops With Warm Tuscan Beans
From Cooking Light March 2009.
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INGREDIENTS
Nutrition- 2
- 1 1⁄2lbs sea scallops
- 1⁄4teaspoon salt
- 1
- 1⁄8teaspoon red pepper, crushed
- 2
- 1⁄4cup dry white wine
- 1
- 1
- 1(6 ounce) package fresh Baby Spinach
- 2
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DIRECTIONS
- 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.
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