Shrimp And Scallops With White Bean And Herb Sauce
| 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
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Nutrition (calculated from recipe ingredients)
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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