Melt 2 tablespoons of Challenge Butter in a skillet over medium heat. Sauté scallops then transfer them to a dish using a slotted spoon; cover to keep warm.
Melt an additional 2 tablespoons of Challenge Butter in the skillet, add crushed red pepper and onions; cook until onions are soft (about 10 minutes.)
Stir in wine, chicken broth and salt; cook to reduce liquid by half.
Add beans and spinach: cook an additional minute or until spinach wilts. Stir in chopped basil. Remove from heat.
Serve bean/spinach mixture in shallow soup bowls (or large in large scallop shells) topped with sautéed scallops. Garnish with basil sprigs.
Join the Challenge Club and get recipes, techniques, and special offers delivered monthly to your inbox.
©2023 Challenge Dairy. All rights reserved.
Press Statements Privacy Policy