Shrimp And Scallops With White Bean And Herb Sauce

Recipe Ingredients

1/3 cup	20g / 0.7oz	Finely-chopped onion
1		Garlic clove - minced
2 tablespoons	30ml	Olive oil
1/4 cup	59ml	Dry white wine
1/4 cup	10g / 0.4oz	Fresh parsley leaves - (packed)
1/4 cup	10g / 0.4oz	Fresh basil leaves - (packed)
1 cup	160g / 5.6oz	Drained rinsed canned cannelini beans
1/4 cup	59ml	Chicken broth
10 cups	2370ml	Shrimp - (abt 6 oz) - shelled, deveined (medium)
1/4 lb	113g / 4oz	Bay scallops

Recipe Instructions

In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately-low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.

In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately-high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1 1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

This recipe yields 2 servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-9078 broadcast 03-04-1998) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.