Seared Scallops With Warm Tuscan Beans Recipes

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SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE - (3.7/5)



SEARED SCALLOPS WITH WARM TUSCAN BEANS Recipe - (3.7/5) image

Provided by ValS

Number Of Ingredients 12

2 tablespoons olive oil, divided
1 1/2 pounds sea scallops
1/4 teaspoon salt
1 cup prechopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup fat-free, less-sodium chicken broth
1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
1 (6-ounce) package fresh baby spinach
2 tablespoons chopped fresh basil
Feta cheese to taste

Steps:

  • 1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm. 2. Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes. Add pepper and garlic; cook 20 seconds, stirring constantly. Stir in wine; cook 1 minute or until most of liquid evaporates. Stir in broth and beans; cook 2 minutes. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil and sprinkle with feta to taste. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

SEARED SCALLOPS WITH WARM TUSCAN BEANS



Seared Scallops With Warm Tuscan Beans image

Make and share this Seared Scallops With Warm Tuscan Beans recipe from Food.com.

Provided by Queen Dana

Categories     Beans

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, divided
1 1/2 lbs sea scallops
1/4 teaspoon salt
1 cup onion, chopped
1/8 teaspoon red pepper, crushed
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth, fat free and low sodium
1 (19 ounce) can cannellini beans or 1 (19 ounce) can other white beans
1 (6 ounce) package fresh Baby Spinach
2 tablespoons basil, chopped

Steps:

  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  • Sprinkle scallops evenly with salt.
  • Add scallops to pan; cook 2 minutes on each side or until done.
  • Remove scallops from pan; keep warm.
  • Add remaining 1 tablespoon oil and onion to pan; sauté 2 minutes.
  • Add pepper and garlic; cook 20 seconds, stirring constantly.
  • Stir in wine; cook 1 minute or until most of liquid evaporates.
  • Stir in broth and beans; cook 2 minutes.
  • Add spinach; cook 1 minute or until spinach wilts.
  • Remove from heat; stir in basil.

Nutrition Facts : Calories 447.9, Fat 9.1, SaturatedFat 1.3, Cholesterol 56.3, Sodium 654.8, Carbohydrate 44.6, Fiber 10.1, Sugar 2.7, Protein 44.7

SEARED SCALLOPS WITH WHITE BEANS AND BACON



Seared Scallops With White Beans and Bacon image

Clipped from The Best Life magazine, this high protein dish is a quick meal that packs in a lot of flavor without a lot of calories, carbs or fat, and it's also low sodium. Resist the urge to move the scallops around as they sear. They'll develop a better crust if they stay in place. Also, you can swap in a bunch of leaf spinach for the baby spinach; just wash it well and tear off the tough stems before using.

Provided by Epi Curious

Categories     Spinach

Time 25m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

2 slices bacon, chopped into small pieces
1/2 red onion, minced
1 garlic clove, minced
21 ounces white beans, rinsed and drained (1.5 cans)
4 cups Baby Spinach
1 lb large scallop
salt and pepper
1 tablespoon butter
1 lemon, juice of

Steps:

  • Heat a medium saucepan on low and cook the bacon until it begins to crisp. Pour off some of the bacon fat and add the onion and garlic. Saute' them until the onion is soft and translucent, about 2 to 3 minutes. Add the white beans and spinach; cook until the beans are hot and the spinach is wilted. Keep warm.
  • Heat a large cast iron skillet or saute' pan on medium high. Blot the scallops dry with a paper towel and season them on both sides with salt and pepper. Add the butter to the pan. After it melts, add the scallops. Sear them 2 to 3 minutes on each side until they're deeply caramelized.
  • Before serving, add the lemon juice to the beans, along with some salt and pepper. Divide the beans among four warm bowls or plates and top with scallops.

Nutrition Facts : Calories 370.4, Fat 9.5, SaturatedFat 3.8, Cholesterol 52.7, Sodium 329.8, Carbohydrate 41, Fiber 9.3, Sugar 0.7, Protein 32.5

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