Fish and Seafood

Sautéed Scallops with Tuscan Beans

Name: Sautéed Scallops with Tuscan Beans
Yield: 4

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.

Prep

Cook

Servings

Level

Medium

Ingredients

4 tablespoons Challenge Butter, divided
1½ pounds sea scallops, rinsed, drained and cut in half
1 cup chopped onions (1 large)
½ teaspoon minced or pressed fresh garlic
¼ teaspoons crushed red pepper
¼ cup dry white wine
¾ cup low sodium chicken broth
¾ teaspoon salt
1 (15 ounce) can cannellini beans, rinsed and drained
6 ounces fresh baby spinach, washed and thoroughly drained
1 Tablespoon chopped fresh basil
whole basil sprigs for garnish

Directions

1

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.
2

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.)
3

Stir in wine, chicken broth and salt; cook to reduce liquid by half.
4

Add beans and spinach: cook an additional minute or until spinach wilts. Stir in chopped basil. Remove from heat.
5

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