Seared Scallops with Warm Tuscan Beans

By á-4131

Yield: 4 servings (serving size: about 4 ounces scallops and 3/4 cup bean mixture)
8 points plus

Calories: 314
Fat: 8.7g
Saturated fat: 1.2g
Monounsaturated fat: 5.1g
Polyunsaturated fat: 1.8g
Protein: 33.7g
Carbohydrate: 24.8g
Fiber: 6.1g
Cholesterol: 56mg
Iron: 3.2mg
Sodium: 781mg
Calcium: 112mg

Ingredients

• 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

Preparation

Step 1

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.
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.