Seared Scallops with Warm Tuscan Beans

Serve this one-course dish with a garnish of garlic bread. They are perfect for pouring every last drop of delicious sauce over everything.
Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Sprinkle the scallops evenly with salt. Add the scallops to the skillet; cook for 2 minutes on each side or until tender. Remove the scallops from the pan; keep warm.Add the remaining 1 tablespoon of oil and onion to the pan; saute for 2 minutes. Add pepper and garlic; cook for 20 seconds, stirring constantly. Pour in the wine; cook for 1 minute or until most of the liquid has evaporated. Add broth and beans; cook for 2 minutes. Add the spinach; cook for 1 minute or until the spinach wilts. Remove from heat; add basil.Grilled garlic bread is great for dipping into broth beans. Preheat a grill pan over medium-high heat. Brush 4 slices of French bread (1 oz each) evenly with 1 tablespoon of olive oil. Transfer the bread to the pan; cook for 2 minutes on each side or until lightly browned. Rub one side of each slice of bread with the sliced half of a garlic clove.