Shrimp and Scallops with White Bean and Herb Sauce

1. 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. 2

   Add the wine and simmer the mixture until the wine is reduced by half.

3. 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. 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. 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. 6

   Transfer the shrimp with a slotted spoon to a plate and keep them warm.

7. 7

   To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through.

8. 8

   Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.

* Per serving · 4 servings · Values may vary.

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