Sauteed Scallops with Tuscan Beans

Sea scallops sautéd in a roasted garlic and Italian herb butter and served over a mixture of cooked baby spinach, cancannellini beans, crushed red pepper, and fresh basil.

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Sauteed Scallops with Tuscan Beans
  1. 4 tablespoons Challenge Roasted Garlic & Herb Spreadable Butter, divided
  2. 1½ pounds sea scallops, rinsed, drained and cut in half
  3. 1 cup chopped onions (1 large)
  4. ¼ teaspoons crushed red pepper
  5. 1 (15 oz.) can cannellini beans, rinsed and drained
  6. ¼ cup dry white wine
  7. ¾ cup low sodium chicken broth
  8. ¾ teaspoon salt
  9. 6 ounces fresh baby spinach, washed and thoroughly drained
  10. 1 Tablespoon chopped fresh basil
  11. Whole basil sprigs for garnish
  1. 1

    Melt 2 Tablespoons of Challenge Roasted Garlic & Herb Spreadable Butter in a skillet over medium heat.

  2. 2

    Sauté scallops then transfer them to a dish using a slotted spoon; cover to keep warm.

  3. 3

    Melt an additional 2 tablespoons of Challenge Roasted Garlic & Herb Spreadable Butter in the skillet, add crushed red pepper and onions; cook until onions are soft (about 10 minutes).

  4. 4

    Stir in wine, chicken broth and salt; cook to reduce liquid by half.

  5. 5

    Add spinach: cook an additional minute or until spinach wilts. Stir in basil. Remove from heat.

  6. 6

    Serve bean/spinach mixture in shallow soup bowls (or large in large scallop shells) topped with sautéed scallops. Garnish with basil sprigs.

Source: Challenge Home Economist

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I added a splash of white balsamic vinegar once plated, its fantastic!

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