Seared Scallops with White Beans

Looking for a quick one dish wonder for a busy week night dinner? Here it is! This dish comes together in less than 30 minutes, offers protein and veggies and tastes delicious! Use either fresh or frozen scallops, but allow time for thawing if frozen scallops are chosen. Serve with a crusty dinner bread to soak up some of the yummy broth that is left in the pan.

Seared Scallops with White Beans (from Coo.king Light)

2 TBS olive oil, divided
1 pounds sea scallops
1/4 tsp salt
1 cup chopped onion
1/8 tsp crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup veggie broth
1 (15oz) can cannellini beans
1 (6oz) package fresh baby spinach
2 TBS chopped fresh basil

1. Heat 1 TBS oil in large nonstick skillet over med-high heat. Sprinkle scallops evenly with salt. Add scallops to pan and
cook 2 minutes each side until done. Remove from pan and keep warm.

2. Add remaining 1 TBS oil and onion to pan, saute 2 minutes. Add pepper and garlic, cook 20 seconds, stirring constantly. Stir in wine, cook 1 minute until most of liquid evaporates. Stir in broth and beans, cook 2 minutes. Add spinach, cook 1 minute until wilted. Remove from heat and stir in basil.