1 Tablespoons olive oil, divided
1 1/2 pounds sea scallops
2 slices bacon
1 cup chopped onion
1/8 teaspoon crushed red pepper
2 garlic cloves, minced
1/4 cup dry white wine
1 cup chicken broth
1 can (19 ounces) cannelloni beans
1 (6 ounce) package fresh baby spinach
2 Tablespoons chopped fresh basil
Instructions
Heat 1 Tablespoon olive oil in large nonstick skillet over medium high heat. Sprinkle scallops with salt. Add scallops to pan and cook 2 minutes on each side or until done. Remove from pan and keep warm.
Slice bacon in small pieces and brown in skillet. Add additional olive oil if needed. Add onions. Saute two minutes. Add crushed red pepper and garlic;cook 30 seconds more, stirring constantly. Add white wine. Cook one minute or until most of the liquid has evaporated. Stir in beans and broth. Cook two minutes. Add spinach; cook one minute more or until spinach wilts. Remove from heat; stir in basil. Place bean mixture on serving dish. Top with scallops.
This is excellent with grilled garlic bread.