Easy One-Pan Scallop Recipe

The best meals are those that are cooked by others. This was true when I stopped by a friend's house over Christmas weekend. Scallops are one of my favorites but then again, all seafood is wonderful in my book. This recipe uses scallops, but my friend says feel free to substitute shrimp.

Store List:

2 tablespoons olive oil

1 1/2 pounds sea scallops (unfrozen and dry with paper towel)

1/4 teaspoon salt

1 cup chopped onion

1/8 teaspoon crushed red pepper

2 minced cloves of garlic cloves

1/4 cup dry white wine

1 cup low-sodium chicken broth

1 (19-ounce) can cannellini beans or chick peas, rinsed and drained

1 (6-ounce) package fresh greens (spinach, kale or swiss chard will all work well)
2 tablespoons chopped fresh basil

To prepare:

1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle (dry) scallops evenly with salt. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.

2. 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 greens wilts. Remove from heat; stir in basil.

Serve with fresh garlic bread and cucumber salad. Enjoy!

Categories: Articles, Food, Health, Newsletter