The recipe is adapted from Cooking Light with some changes.
Scallops with Spinach and Canellini Beans
1 pound sea scallops
1 cup chopped onion (about 1 medium)
1/8 tsp crushed red pepper
2 garlic cloves minced
1/4 cup dry white wine
1/2 cup chicken or veggie broth
1 can canellini beans (or other white bean)
1 package baby spinach
2 tablespoons fresh basil chopped
freshly grated parm
I would have preferred to sear the scallops but we were playing outside and I realized when I came in I forgot to defrost them!! So I baked these from frozen. Toss with olive oil, salt and pepper, then bake 15 minutes at 425 followed by 2 to 3 minutes under the broiler on high.
In a pan saute onion, garlic and olive oil. Add white wine, let reduce for a minute, and then add chicken stock (veg stock for veg version) and beans (drained and rinsed), salt, pepper and crushed red pepper.
Bring it up to a boil and then add in all of the spinach. Let it cook down for a minute to make room for the basil. Add the chopped basil. Reduce heat to a simmer and let it all cook down