Seared Scallops with Warm Tuscan Beans

Ingredients

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Preparation

1. Seared Scallops with Warm Tuscan Beans








3. Photo: Randy Mayor; Styling: Jan Gautro










5. Pair this one-dish seared scallops meal with a side of garlic bread. It's perfect for sopping up every last drop of the delicious sauce.




6. Worthy of a special occasion


7. Rate and Review | Read Reviews (41)



8. Yield: 4 servings (serving size: about 4 ounces



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17. Nutritional Information


18. Amount per serving Calories: 314
19. Fat: 8.7g
20. Saturated fat: 1.2g
21. Monounsaturated fat: 5.1g
22. Polyunsaturated fat: 1.8g
23. Protein: 33.7g
24. Carbohydrate: 24.8g
25. Fiber: 6.1g
26. Cholesterol: 56mg
27. Iron: 3.2mg
28. Sodium: 781mg
29. Calcium: 112mg


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32. $




33. 5 ingredients on sale for ZIP 78230Edit ZIP/Favorite Stores






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47. .2 tablespoons olive oil, divided
48. 1 1/2 pounds sea scallops $





49. 1/4 teaspoon salt
50. 1 cup prechopped onion $





51. 1/8 teaspoon crushed red pepper
52. 2 garlic cloves, minced
53. 1/4 cup dry white wine $





54. 1 cup fat-free, less-sodium chicken broth $





55. 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
56. 1 (6-ounce) package fresh baby spinach $





57. 2 tablespoons chopped fresh basil


58. Preparation
59. 1. 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.
60. 2. 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.
61. 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.



62. David Bonom, Cooking Light
63. MARCH 2009