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Sautéed Scallops with Spinach & White Beans
Ingredients
  • 4 tablespoons unsalted butter , divided
  • 2 cloves garlic , finely chopped
  • 4 cups trimmed and coarsely chopped fresh spinach or Swiss chard
  • 2 cups rinsed and drained canned white beans
  • salt and pepper
  • ⅓ cup dry white wine
  • ½ cup sodium-reduced chicken broth
  • 12 jumbo scallops (U10)
  • 2 teaspoons olive oil
  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons coarsely chopped fresh flat-leaf parsley
Steps
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