Seared Scallops w/ Warm Tuscan Beans

I have literally been sitting here every day this week staring at this recipe trying to think of something creative to talk about.  There’s just  nothing up there.  I blame insurance.

For those of you who don’t know yet- I started a new career this summer.  I am now an insurance agent!  It’s going really well so far- I am so much happier than I used to be at my old job, I’m making money, helping people, on my own schedule working from home… it’s all good.  Except I’m losing my mind… well at least my creativity.

the cutest health insurance image out there

the cutest health insurance image out there

Don’t worry, I’m still eating and cooking up lots of good food.  I just don’t have the time or creativity to sit down and write about it for you!  BOO!  So anyway, forgive me.  Now take a minute to read about this really fabulous recipe that deserves a more interesting blog post than me telling you about my job.  It really does deserve more.  Sorry bout that scallops!

Seared Scallops w/ Warm Tuscan Beans

Ingredients:

  • 2 tablespoons Olive Oil, divided
  • 3/4 lb Sea Scallops
  • 1/4 teaspoon Salt
  • 1/2 cup Onion, chopped
  • 1/8 teaspoon Crushed Red Pepper
  • 2 Garlic Cloves, minced
  • 1/4 cup Dry White Wine
  • 1 cup Chicken Broth- fat free/low sodium
  • 1  can Cannellini Beans or other white beans, rinsed and drained
  • 1 (6oz) package Baby Spinach
  • 2 tablespoons Fresh Basil, chopped

Directions:

  1. Heat 1 tablespoon  of olive oil in a large skillet over medium-high heat.  Rinse scallops and pat dry with a paper towel.  Sprinkle scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done.  Remove scallops from pan placing on a plate and cover with foil to 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.
  3. The original recipe suggests dipping grilled garlic bread into the brothy beans.  (I garlic-ified leftover hamburger buns for us!)  Here is their recipe:  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.

Recipe slightly adapted from:  Cooking Light

Pat the scallops dry then season with sea salt

Pat the scallops dry then season with sea salt

Sear the scallops in a hot pan with just a little bit of olive oil.  Don't touch them until you are ready to flip.  You'll get a nice crust like these have.

Sear the scallops in a hot pan with just a little bit of olive oil. Don’t touch them until you are ready to flip. You’ll get a nice crust like these have.

Beans, spinach... nice and brothy... yum!

Beans, spinach… nice and brothy… yum!

The finished product.  Don't forget some crusty garlic bread to dip!

The finished product. Don’t forget some crusty garlic bread to dip!

Scallops are such a treat for me- I absolutely love them.  This recipe was different from how I normally cook my scallops and both Dave and I really enjoyed the change.

Now- who needs health or life insurance?!  Maybe some extra business will help with my creativity 😉

Check out some of these other seafood recipes…

Crabcake Mac & Cheese

Crabcake Mac & Cheese

Clams w/ Israeli Couscous

Clams w/ Israeli Couscous

Seared Scallops & Shrimp w/ Creamy Linguine

Seared Scallops & Shrimp w/ Creamy Linguine

 

 

4 thoughts on “Seared Scallops w/ Warm Tuscan Beans

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