-2 tablespoons Sonoma Farm Grape Seed Oil
-1 1/2 pounds sea scallops
-1/4 teaspoon salt
-1 cup chopped onion
-1/8 teaspoon crushed red pepper
-2 garlic cloves, minced
-1/4 cup dry white wine
-1 cup fat-free, less-sodium chicken broth
-1 (19-ounce) can cannellini beans or other white beans, rinsed and drained
-1 (6-ounce) package fresh baby spinach
-2 tablespoons chopped fresh basil
1. Heat 1 tablespoon grape seed 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.