Seared Scallops with Warm Tuscan Beans Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tablespoons olive oil divided 1 1/2 pounds sea scallops 1/4 teaspoon salt 1 cup pre-chopped onion 1/8 teaspoon crushed red pepper 2 garlic clove 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
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Directions: |
Directions: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.
3.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. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:15 Minutes |
Personal
Notes: |
Personal
Notes: To make it non alcoholic you can add non alcoholic wine into the food instead
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