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.