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Seared Scallops with Warm Tuscan Beans Recipe

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This recipe for Seared Scallops with Warm Tuscan Beans is from Universal Foods, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

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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