Shrimp And Scallops With White Bean And Herb Sauce
Serves: 2
Ellsworth Rath
1 January 1970
Based on User reviews:
47
Spice
52
Sweetness
54
Sourness
38
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Onion (finely chopped)2 tbsps
Olive Oil1 cup
White Wine (dry)1 cup
Chicken Broth450 g
Bay ScallopsDirections:
1
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
2
Add the wine and simmer the mixture until the wine is reduced by half
3
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
4
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
5
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
6
Transfer the shrimp with a slotted spoon to a plate and keep them warm
7
To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through
8
Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it