Pair this one-dish meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce.
2 tablespoons olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1 cup prechopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil
How to Make It
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.
Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.
My husband and I love this recipe. We find it full of flavor, delicious, satisfying, and the sauce is great soaked up by a nice baguette! Also, fairly quick to prepare.We substitute Better Than Bouillon veggie stock, use S&W canned cannellini beans and a pre-washed "baby power greens" mix in place of just spinach. I think the key is to get a really nice sear on the scallops and generous salt to taste. The first time we made it, it was tasty but I was a little tentative with the searing, my husband prepared the scallops the next time around and got a tasty golden sear, it really elevated the dish. Another perk, I had gestational diabetes so this was a frequent low carb go to that left me feeling happy, satisfied, and didn't spike my blood sugar. (just too bad I couldn't help polish off the wine!)
This recipe was quite bland. After seeing Lisa M.'s review I tried to increase the flavor by increasing cook times, adding more wine and chicken broth, adding a bay leaf and increasing the spice amount. It still was bland. If you do try this recipe though, I'd recommend replacing the spinach with kale(change cook time to 5 min. instead of 1), and searing the scallops in half a tbsp butter and half a tbsp of olive oil. That being said, I will be looking for a more flavorful recipe with these main ingredients in the future.
Awesome! used 6 ozs kale instead of spinach. broth level good but maybe the kale took up more volume. threw leftover black beans in with great northern. i FINALLY got my scallops to sear !!!!!!! dried each one with paper towel, almost squeezing. set in refrigerator for 30 min uncovered. wiped olive oil on aluminum skillet (not nonstick) with paper towel and in 2.5 min per side they looked beautiful !!! didn't stick either. i've tried many ways and this finally worked. i used too much oil before, and metal pans seem to be better for me.
Followed the recipe and still had problems with searing the scallops. Too much water came out of them as soon as I put them in a hot skillet. Final dish was soupy as described by other raters. Drizzling Tuscan herb oil over the final dish improved the flavor.
This recipe turned out delicious. i substituted swiss chard for the spinach and chick peas for the beans as that is what i had on hand...didn't have any crushed red peppers. i didn't know how to "sear" the scallops; however, they tasted fantastic. (I don't use any non-stick cookware, just stainless steel). Easy and excellent recipe. Thank you.
This was excellent. I seared my scallops in a separate pan after preparing the bean mixture. I dusted my scallops with cornstarch seasoned with salt and pepper and this gave them a nice sear. Also I felt that 1 cup of onion was excessive so I reduced to 1/2. The final dish looked as good as any restaurant dish. I will make this again.