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.
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Cooking tools:
- Stove
- Skillet
- Slotted spoon
- Dish
- Measuring spoon
- Chef's knife
- Cutting board
- Soup bowl
- Spoon
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
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