1 1/2 pounds sea scallops, patted dry
1 cup onion, chopped
1/8 teaspoon crushed red pepper
2 cloves garlic, minced
1/4 cup dry white wine (I use Savignon Blanc or Pinot Grigio.)
1 cup chicken broth
1 (19-ounce) can cannellini beans, rinsed and drained
4 cups fresh baby spinach
Heat olive oil in a large skillet over medium-high heat.
Season scallops with salt.
When pan is sizzling hot, add scallops.
Cook 2 minutes on each side.
Remove scallops from pan and keep warm.
Add a little more oil to the pan and sauté onion.
Add pepper flakes and garlic and cook just until garlic is fragrant.
Immediately stir in wine; cook for 1 minute or until most of the liquid has evaporated.
Stir in broth and beans; cook until heated through.
Add the spinach and cook until wilted.
Serve beans and spinach topped with seared scallops and with crusty bread on the side to dip into the brothy beans. (Serves 4)