Seared Scallops with Beans, Spinach and Zucchini

Quick, simple, light and absolutely delicious!  I served ours with some yummy garlic bread to absorb that delicious sauce.  Enjoy this beautiful dish!
-2 Tbs extra virgin olive oil, divided
-12 oz sea scallops, drained very well on paper towels
-1/2 small red onion, finely chopped
-1 small zucchini, chopped
-1/2 tsp crushed red pepper flakes
-2 garlic cloves, minced
-1 cup chicken broth
-1 (15 oz) can white beans (cannellini, great northern, navy, whatever you have), rinsed and drained
-6 oz baby spinach
Heat 1 Tbs of the oil in a large skillet.  Season the dried scallops with salt on both sides.  Add to hot skillet and sear on both sides for a couple of minutes per side or until beautifully golden brown.  Remove onto plate and cover with foil to keep oil.
Return skillet to stove and add remaining oil.  Add the onion and zucchini.  Saute for 2-3 minutes.  Add pepper flakes and garlic and cook for 20 seconds.  Stir in the broth and beans. Cook for 2 minutes.  Add the spinach and cook for 2-3 minutes or until spinach wilts.
Remove from heat and add a generous portion of spinach mixture onto plate.  Top with a few scallops.  Serve with garlic bread to enjoy the delicious sauce.  Enjoy!