Sautéed Scallops with Tuscan Beans - Challenge Dairy
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at challengedairy.com.
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
More Like This
Sautéed Scallops with Tuscan Beans - Challenge Dairy
challengedairy.com
SEARED SCALLOPS WITH WARM TUSCAN BEANS Recipe - (3.3/5)
keyingredient.com
Recipes Sautéed Scallops with Spinach | SOSCuisine
soscuisine.be
Seared Scallops With White Beans and Spinach Recipe — Eat This Not That
eatthis.com
Pan-Seared Scallops with White Bean–Salami Salad | America's Test Kitchen
americastestkitchen.com
Seared Scallops with Bacon, Peppers and Corn - Inspired Cuisine
inspiredcuisine.ca
Scallops with Bacon Garlic Sauce – Our Homesteading Journey
ourhomesteadingjourney.com
Seared scallops
four-magazine.com