Scallops with White Beans - Low Sodium Version

Servings: 2 | Serving size: 4 ounces scallops with beans

Cooking Time: 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10.

This recipe does not make very good leftovers.

Place the olive oil in a medium skillet over medium heat. Add the garlic and onion. Cook, stirring frequently, for about 5 minutes.

Add the beans, red pepper flakes, sage, pepper and water. Reduce the heat to medium low and simmer, stirring occasionally.

While the beans are simmering place a large skillet in the oven and preheat to 375°F. When the oven is hot spray lightly with olive oil and place the tomatoes in the pan cut side down. Add the prosciutto to the pan.

After about 8 - 10 minutes spray the pan lightly again and add the scallops. Cook for about 6 - 8 minutes and turn. Sprinkle the oregano over the scallops and tomatoes. Cook for another 6 minutes or so.

While the scallops are cooking add the kale and stir. Stir occasionally.

When the scallops are done divide the beans between two plates and top with the scallops and tomatoes. Sprinkle the prosciutto over the top and serve.