I made this recipe from one of my Cooking Light magazines. It was fairly easy, and really delicious.
Ingredients:
- 2 tablespoons olive oil, divided
- 1 1/2 pounds sea scallops (do not rinse)
- 1/4 teaspoon seas salt
- 1 cup onion chopped
- 1/8 teaspoon crushed red pepper
- 2 garlic cloves, minced
- 1/4 cup dry white wine
- 1 cup chicken broth (canned or homemade)
- 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
After preparing your ingredients; in a large skillet pan heat 1 tablespoon of oil over med-high heat. Sprinkle the scallops evenly with salt. Add scallops to pan and cook about 2 minutes each side until done - opaque in color. Remove scallops and put to the side.
In the same pan, add remaining olive oil and onion, saute for 2 minutes Next, add garlic & pepper flakes, saute for another 2 minutes.
Stir in wine; cook 1 minute or until most of the liquid evaporates. Stir in broth & beans, cooking for another 2 minutes.
Fold in spinach until wilted. Remove from heat, stir in basil.
Top with scallops and serve with some toasted garlic bread.
ENJOY!!