Seared Scallops with Warm Tuscan Beans

Pair this one-dish meal with a side of garlic bread. It’s perfect for sopping up every last drop of the delicious sauce.

Directions

• Step 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.
• Step 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.
• Step 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.

Nutrition Facts

Per Serving: 314 calories; fat 8.7g; saturated fat 1.2g; mono fat 5.1g; poly fat 1.8g; protein 33.7g; carbohydrates 24.8g; fiber 6.1g; cholesterol 56mg; iron 3.2mg; sodium 781mg; calcium 112mg.