INGREDIENTS

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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