Seared Scallops With Warm Tuscan Beans Food

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SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE - (3.7/5)



SEARED SCALLOPS WITH WARM TUSCAN BEANS Recipe - (3.7/5) image

Provided by ValS

Number Of Ingredients 12

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
Feta cheese to taste

Steps:

  • 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 and sprinkle with feta to taste. 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.

SEARED SCALLOPS WITH WARM TUSCAN BEANS



Seared Scallops With Warm Tuscan Beans image

Make and share this Seared Scallops With Warm Tuscan Beans recipe from Food.com.

Provided by Queen Dana

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 1/2 lbs sea scallops
1/4 teaspoon salt
1 cup onion, chopped
1/8 teaspoon red pepper, crushed
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth, fat free and low sodium
1 (19 ounce) can cannellini beans or 1 (19 ounce) can other white beans
1 (6 ounce) package fresh Baby Spinach
2 tablespoons basil, chopped

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 447.9, Fat 9.1, SaturatedFat 1.3, Cholesterol 56.3, Sodium 654.8, Carbohydrate 44.6, Fiber 10.1, Sugar 2.7, Protein 44.7

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SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE
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  • 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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  • 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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