Shrimp And Scallops With White Bean And Herb Sauce

[Philosophical pluralism] is the ideology that refuses to allow any single religion or worldview to claim an exclusive hold on the truth. It denies that there are any absolutes. It insists that all religions and worldviews must be seen as equally valid…To suggest otherwise is to be arrogant and intolerant. No religion can claim to be superior to any other. You may practice your faith as long as you realize it is only one of many true faiths. If what you believe is true at all, it is only relatively true… [But] at the same time that philosophical pluralism denies other religions the right to lay claim to the truth, it presents its own worldview as the absolute truth… In the end philosophical pluralism’s dismissal of dogma turns out to be just another dogma.

Philip Graham Ryken

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Cooking liv, Import	1	Servings

INGREDIENTS

1/3	c	Finely chopped onion
1		Garlic clove, minced
2	T	Olive oil
1/4	c	Dry white wine
1/4	c	Packed fresh parsley leaves
1/4	c	Packed fresh basil leaves
1	c	Drained rinsed canned
		cannelini beans white
1/4	c	Chicken broth
10		Shirmp, about 6 ounces
		shelled and deveined
1/4	lb	Bay scallops

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.  Yield: 2 servings
Recipe by: Cooking Live Show #CL9078  Posted to MC-Recipe Digest by
"Angele and Jon Freeman"  <jfreeman@comteck.com> on Apr 4, 1998

A Message from our Provider:

“Perhaps it takes a purer faith to praise God for unrealized blessings than for those we once enjoyed or those we enjoy now. #A.W. Tozer”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 370 Calories From Fat: 250 Total Fat: 28.3g Cholesterol: 0mg Sodium: 211.8mg Potassium: 740.3mg Carbohydrates: 17.3g Fiber: 8.3g Sugar: 3.5g Protein: 6.6g