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Seared Scallops with Warm Tuscan Beans

Golden seared scallops are served over savory cannellini beans, wilted spinach, garlic, and a splash of dry white wine. It looks restaurant-fancy but comes together in one skillet, because impressive dinners do not always need a culinary crisis.
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 2 tablespoons olive oil divided
  • 1 ½ pounds sea scallops
  • ½ teaspoon salt
  • 1 medium onion chopped, about 1 cup
  • ½ teaspoon crushed red pepper flakes
  • 1 tablespoon minced garlic
  • ½ cup dry white wine
  • 1 cup chicken broth
  • 1 15- ounce can cannellini beans drained
  • 4 cups fresh spinach

Instructions

  • Heat Oil: Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat until the oil is hot and shimmering.
  • Season Scallops: Sprinkle the scallops evenly with the salt.
  • Sear Scallops: Arrange the scallops in the hot skillet in a single layer. Cook for 2 to 3 minutes per side, turning them once with tongs, until both sides are golden brown and the centers are just opaque.
  • Keep Scallops Warm: Transfer the cooked scallops to a large plate. Cover them loosely with aluminum foil and set them aside to keep warm.
  • Cook Onion: Add the remaining 1 tablespoon of olive oil to the same skillet. Add the chopped onion and cook over medium heat for 4 to 5 minutes, stirring often, until softened and lightly browned.
  • Add Seasonings: Stir in the crushed red pepper flakes and minced garlic. Cook for about 30 seconds, stirring constantly, until the garlic is fragrant.
  • Reduce Wine: Pour in the dry white wine. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Simmer for 1 to 2 minutes, until the wine reduces slightly.
  • Add Broth: Pour in the chicken broth and stir to combine. Bring the mixture to a gentle simmer over medium heat.
  • Warm Beans: Stir in the drained cannellini beans. Simmer for 3 to 4 minutes, until the beans are heated through and the cooking liquid reduces slightly.
  • Wilt Spinach: Add the spinach and stir it into the bean mixture. Cook for about 2 minutes, until the spinach is wilted but still bright green.
  • Serve: Divide the warm Tuscan beans and spinach among serving bowls or plates. Arrange the seared scallops on top and serve immediately.