Best Seared Scallops With Warm Tuscan Beans Recipes

SEARED SCALLOPS WITH WARM TUSCAN BEANS RECIPE - (3.7/5)

Steps:

• 1. Heat 1 tablespoon 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. 2. 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. Add spinach; cook 1 minute or until spinach wilts. Remove from heat; stir in basil and sprinkle with feta to taste. Grilled garlic bread is great for dipping into the brothy beans. Heat a grill pan over medium heat. Brush 1 tablespoon olive oil evenly over 4 (1-ounce) slices French bread. Add bread to pan; cook 2 minutes on each side or until lightly browned. Rub one side of each bread slice with cut sides of a halved garlic clove.

SEARED SCALLOPS WITH WARM TUSCAN BEANS

Steps:

• Heat 1 tablespoon 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 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.
• Add spinach; cook 1 minute or until spinach wilts.
• Remove from heat; stir in basil.

SEARED SEA SCALLOPS

Steps:

• In a large bowl, mix together flour, salt, oregano, thyme and lemon pepper. Roll scallops in flour mixture until lightly coated on all sides.
• Heat olive oil in a skillet or frying pan over high heat. Add 4 scallops to the pan and sear on all sides (about 2 minutes for each side). After turning scallops, add 1 tablespoon parsley and 1 teaspoon lemon juice. Remove scallops from pan and place on a plate in the oven to keep warm until ready to serve.
• Repeat until remaining scallops are cooked, tossing each batch with parsley and lemon juice.