Ingredients: |
Ingredients: 2 pounds scallops,
cleaned
1 1/2 teaspoons salt
1/2 teaspoon white
pepper
1 tablespoon grapeseed
oil
2 large shallots, finely
minced
3-4 garlic cloves, finely
minced
1/2 cup white cooking
wine
2 cups low sodium
chicken broth or stock
1(15-ounce) can butter
beans
1 (10 ounce) bag fresh
baby spinach
6-8 fresh basil leaves,
torn
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Directions: |
Directions:1. To clean scallops: Rinse and remove the abductor
muscle from the side of the scallop. It’s a small
rectangle shape that sits on the side of the scallop.
Gently pull the muscle off the side of the scallop
and discard. The abductor muscle is what holds the
scallop in the shell.
2. Once cleaned, pat the scallops dry with paper
towels. Place scallops on a large plate and season
with salt and pepper.
3. Heat one teaspoon of oil in a non-stick sauté pan
over medium heat. Working in batches, place
scallops in pan, and cook for two to three minutes
on each side until browned. Remove and place on
plate lined with paper towels.
4. Heat one teaspoon of oil in same pan, add shallots
and garlic and cook for 5 minutes or until shallots
have softened, stirring occasionally.
5. Add wine and deglaze with pan by scraping up the
bits in the bottom of the pan. Let the wine reduce
by half. Add the broth and beans, simmer for 8
minutes. Add spinach, cover and let spinach wilt.
Stir in wilted spinach.
6. Return scallops to pan to warm.
7. Serve in bowls with broth, beans and spinach.
Garnish with torn basil. |
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