Seared Scallops with Warm Tuscan Beans

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Ingredients

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Preparation


  1. Seared Scallops with Warm Tuscan Beans







  2. Photo: Randy Mayor; Styling: Jan Gautro









  3. 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.



  4. Worthy of a special occasion

  5. Rate and Review | Read Reviews (41)


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


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  14. Nutritional Information

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

  27. Search for Recipes by Nutrition Data



  28. $



  29. 5 ingredients on sale for ZIP 78230Edit ZIP/Favorite Stores





  30. Ingredients












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  43. .2 tablespoons olive oil, divided
  44. 1 1/2 pounds sea scallops $




  45. 1/4 teaspoon salt
  46. 1 cup prechopped onion $




  47. 1/8 teaspoon crushed red pepper
  48. 2 garlic cloves, minced
  49. 1/4 cup dry white wine $




  50. 1 cup fat-free, less-sodium chicken broth $




  51. 1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
  52. 1 (6-ounce) package fresh baby spinach $




  53. 2 tablespoons chopped fresh basil

  54. Preparation
  55. 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.
  56. 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.
  57. 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.


  58. David Bonom, Cooking Light
  59. MARCH 2009
December 2012

This recipe is a personal recipe added by dwanna and has not been tested or endorsed by MyRecipes.

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