Seared Scallops With Warm Tuscan Beans

From Cooking Light March 2009.

Ready In:
20mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Queen Dana
Contributor
@Queen Dana
Contributor
"From Cooking Light March 2009."
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  1. Queen Dana
    From Cooking Light March 2009.
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