0 recipes from contoocook and beyond


l/4 cup chopped onion
2 large garlic cloves minced
4 tbsps. olive oil
l/2 cup dry white wine
l/4 cup fresh basil leaves cut into ribbons, or l tbsdps. dry basil
l l4-l/4 oz. can cannellini beans
l/4 cup bottled clam juice
20 med. shrimp, peeled and deveined
l/2 lb. bay scallops
in a saucepan heat 2 tbsps. of olive oil, then cook the onion, garlic and parsley (l/4 cup minced) together until the
onion is wilted. Add the wine and cook until mixture is reduced to half. Add the basil, half the beans and the clam juice and simmer for l minute. Pour into a blender to puree. Return sauce in saucepan and add the remaining bens and salt & pepper to taste. In a heavy iron skillet heat the remaining 2 tbsps. oil until hot, but not smoking. Season shrimp with s&p then cook for about 2 mins. on each side or until shrimp are cooked thru. Using slootted spoon remove shrimp and keep warm. Add the scallops saute them for 2 mins. or until cooked thru. Divide the bean sauce among four bowls and arrange the shellfish over it.
You can also mix with some cooked pasta and it’s delicious.
Serves 4 Concord Monitor Can also be cooked with l lb. shrimp only. do not drain the can of beans; use the juice as part of the sauce otherwise it could b e too dry.

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