Seared Scallops With Warm Tuscan Beans - cooking recipe

Ingredients

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 (19 ounce) can other white beans
1 (6 ounce) package fresh Baby Spinach
2 tablespoons basil, chopped

Preparation

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; saute 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.