Wednesday, March 11, 2009

Seared Scallops with Warm Tuscan Beans

Last weekend while walking through Sam’s Club, there was a fresh seafood display. (I was actually heading over to look at the wine selection, surprise, surprise) and noticed the fish monger had fresh U-10 scallops, ahi and crab legs.  Decisions, decisions.   With a little influence from the hub, we decided to take home a pound of those gorgeous scallops.  He really had to twist my arm.  haha  ;-) 

I remembered this recipe I saw in Cooking Light while sitting in the waiting room at a Dr’s office recently.   I was drawn to it, not only because I was craving seafood at the time, but because I never think to pair seafood and beans.  I don’t know why, I’ve had the combination before while dining out, and enjoyed it –just not my usual MO I guess.  So, I flipped through the March Cooking Light while still at Sam’s and noticed it had the recipe I was looking for.  So, out the door we went, with scallops, some wine, and the magazine. 

I didn’t really pay attention to the fact that the recipe was in the ‘Dinner Tonight’ column, and was listed as taking approximately 20 minutes to prepare.  It was so easy!  Seriously, this would be an simple and quick weeknight dinner, but so elegant that you’ll want to serve it with company.  The only thing I added, was a small pat of butter to make the “sauce” just a little thicker and richer.  I wish we had made the suggested grilled garlic bread, because I would have loved to “sop” up some of the delicious wine sauce. 

We used a California Sauvignon Blanc to make this and drank the rest with dinner.  It was a delicious match, but also a great Pinot Gris would be an amazing pairing. 



2 Tbsp. olive oil, divided

1 lb sea scallops

1/4 tsp. salt

1 cup chopped onion

1/8 tsp. crushed red pepper

1 garlic clove + 1 shallot, minced

1/3 cup dry white wine

1 cup fat-free chicken broth

1 (19 oz) can cannellini beans

1 6 oz package fresh baby spinach

2 Tbsp. chopped fresh basil

2 tsp. butter

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

Add remaining oil and onion to pan and saute 2 minutes.  Add pepper, garlic and shallot.  Cook 20 seconds stirring constantly.  Stir in wine; cook 1 minute or utnil most of fluid evaporates.  Stir in broth and beans; cook 2 minutes.  Add spinach;  cook 1 minute or until spinach wilts. 

Divide bean and spinach mixture among plates and top with scallops and basil. 


Sharon said...

I have this page in Cooking Light dog-eared. Yours looks simply amazing and I can't imagine how good this must be with some Sauvignon Blanc!

Claire Uncorked said...


I completely agree with your wine choices, both of them.

Now I want scallops...

Anonymous said...

Yes, no arm twisting necessary! Yum.

Anonymous said...

That looks really great! I recently tried the Starborough sauvingon blanc and it was really well balanced. Clean, fruity with just the slightest bit of mineral. Can't wait to try :)