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Community Recipe
from [dwanna]
Seared Scallops with Warm Tuscan Beans

Seared Scallops with Warm Tuscan Beans

  • Yield: 1 serving

Ingredients

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  • x

Preparation

Seared Scallops with Warm Tuscan Beans

Photo: Randy Mayor; Styling: Jan Gautro

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.

Worthy of a special occasion

Rate and Review | Read Reviews (41)

Yield: 4 servings (serving size: about 4 ounces

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Nutritional Information

Amount per serving Calories: 314

Fat: 8.7g

Saturated fat: 1.2g

Monounsaturated fat: 5.1g

Polyunsaturated fat: 1.8g

Protein: 33.7g

Carbohydrate: 24.8g

Fiber: 6.1g

Cholesterol: 56mg

Iron: 3.2mg

Sodium: 781mg

Calcium: 112mg

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Ingredients

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.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

Preparation

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.

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.

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.

David Bonom, Cooking Light

MARCH 2009

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Seared Scallops with Warm Tuscan Beans recipe

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