Sautéed 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.








  • 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


  • 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.

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