- ½ pound large shrimp peeled and deveined
- ½ pound bay scallops preferably wild
- Salt and pepper to taste
- 1 teaspoon olive oil
- 1 shallot peeled and minced
- 5 cloves garlic peeled and minced
- 4 tablespoons butter divided
- 14- ounce can cannellini beans drained and rinsed
- Crushed red pepper to taste
- Paprika to taste
- 3/4 cup chicken stock
- ½ a lemon juiced and zested
- 10 fresh basil leaves
Prepare the Beans:
In a sauce pan, heat the 1 teaspoon olive oil over medium heat until hot. Add the minced shallot and cook for 3-4 minutes until the shallot begins to soften and turn golden brown. Add the garlic and cook until fragrant, another minute or so more.
Add the butter to the saucepan and once the butter is melted and froth, add the drained beans and toss in the butter. Season with crushed red pepper and a sprinkle of paprika.
Stir in the chicken stock and bring to a boil. Season with salt and pepper. Reduce heat to very low and simmer, uncovered, for about 15-20 minutes.
Cook the Shrimp and Scallops:
Heat the remaining 2 tablespoons of butter in a skillet over medium high until very hot. Add the shrimp and cook in an even layer for about 1 minute 30 seconds per side. Once cooked through, transfer to a bowl.
Return the skillet to medium high. If the skillet seems a bit dry, add a bit more butter or olive oil. Add the scallops and cook in an even layer for about 1 minute. Flip and cook an additional 1 minute. Remove from heat immediately.
Calories: 596kcal | Carbohydrates: 42g | Protein: 51g | Fat: 27g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 1982mg | Potassium: 521mg | Fiber: 11g | Sugar: 2g | Vitamin A: 816IU | Vitamin C: 23mg | Calcium: 329mg | Iron: 8mg