Rating: 4 stars
65 Ratings
  • 1 star values: 4
  • 2 star values: 6
  • 3 star values: 10
  • 4 star values: 10
  • 5 star values: 35

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

David Bonom
Recipe by Cooking Light March 2009

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Read the full recipe after the video.

Recipe Summary

Yield:
4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

314 calories; fat 8.7g; saturated fat 1.2g; mono fat 5.1g; poly fat 1.8g; protein 33.7g; carbohydrates 24.8g; fiber 6.1g; cholesterol 56mg; iron 3.2mg; sodium 781mg; calcium 112mg.
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