Seared Scallops With Warm Tuscan Beans
MAKE IT SHINE!
ADD YOUR PHOTO
From Cooking Light March 2009.
- Ready In:
- 20mins
- Serves:
- Units:
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 (19 ounce) can other white beans
- 1 (6 ounce) package fresh Baby Spinach
- 2 tablespoons basil, chopped
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.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Queen Dana
Contributor
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
From Cooking Light March 2009.
