Seared Scallops with White Beans

2 Mar
 My husband loves white beans, but usually he has it with lamb. Lamb is not the best  thing for cholestrol, so here is my take on white beans.
  • 2 tablespoons olive oil, divided
  • 1 1/2  pounds sea scallops (1/2 pound per person)
  • fresh ground pepper
  • 1/8 -1/4  teaspoon crushed red pepper depending how much spice you can handle
  • 2 garlic cloves, minced
  • 1/4 cup dry white wine
  • 1 cup low sodium vegetable broth
  • 1 (19-ounce) can cannellini beans
  • 2 tablespoons chopped fresh basil

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Sprinkle scallops evenly with pepper. Add scallops to pan; cook 2 minutes on each side or until done. Remove scallops from pan; keep warm.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.  Remove from heat; stir in basil. Serve the scallops on top of the beans. I served this whole wheat couscous under the beans, but beans and a salad would be sufficient.

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