jules_jewel
Active member
Shrimp and Scallops with White Bean and Herb Sauce Recipe courtesy of Cooking Live
1/3 cup finely chopped onion
1 garlic clove, minced (I used 2)
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup packed fresh parsley leaves (I didn't have any..used scallions)
1/4 cup packed fresh basil leaves (I used dried...tar and feather me)
1 cup drained rinsed canned cannelini (white) beans
1/4 cup chicken broth
10 medium shrimp (about 6 ounces), shelled and deveined (I used mini salad shrimp had in the freezer from Publix; put in at the VERY end...already cooked)
1/4 pound bay scallops(I used 1 lb)
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.
.....then Spaghetti squash.
cut in half. Cook at 350 for 45 minutes...fork out. Add I can't believe it not's butter(hey, gotta cut back somewhere...add salt/ pepper/Badia all seasoning/ 2 cups fresh grated asiago cheese/ 2 lb olive oil.
1/3 cup finely chopped onion
1 garlic clove, minced (I used 2)
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup packed fresh parsley leaves (I didn't have any..used scallions)
1/4 cup packed fresh basil leaves (I used dried...tar and feather me)
1 cup drained rinsed canned cannelini (white) beans
1/4 cup chicken broth
10 medium shrimp (about 6 ounces), shelled and deveined (I used mini salad shrimp had in the freezer from Publix; put in at the VERY end...already cooked)
1/4 pound bay scallops(I used 1 lb)
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.
.....then Spaghetti squash.
cut in half. Cook at 350 for 45 minutes...fork out. Add I can't believe it not's butter(hey, gotta cut back somewhere...add salt/ pepper/Badia all seasoning/ 2 cups fresh grated asiago cheese/ 2 lb olive oil.