SFD: Scallops & Shrimp w/White Bean Sauc
Source of Recipe
"The Everything Diabetes Cookbook", by Pamela Rice Hahn
1/2 cup onion -- finely chopped
2 garlic cloves -- minced
2 teaspoons olive oil -- divided
1/4 cup dry white wine
1/4 cup fresh parsley leaves -- tightly packed
1/4 cup -- fresh basil leaves -- tightly packed
1 1/3 cups cooked cannellini beans -- drained and
-- rinsed (white beans)
1/4 cup chicken broth -- (low-fat)
1/2 pound shrimp -- shelled and
-- deveined
1/2 pound scallops
In a nonstick saucepan, saute the onion and garlic in 1 teaspoon of the oil over moderately low heat until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/3 cup of the beans, and the chicken broth; simmer the mixture, stirring constantly, for 1 minute.
Transfer the bean mixture to a blender or food processor and puree it. Pour the puree back into the saucepan and add the remaining beans; simmer for 2 minutes.
In a nonstick skillet, heat the remaining 1 teaspoon of oil over moderately high heat until it is hot but not smoking. Saute the shrimp for 2 minutes on each side, or until they are cooked through.
Using a slotted spoon, transfer the shrimp to a plate and cover to keep warm. Add the scallops to the skillet and saute them for 1 minute on each side, or until they are cooked through.
To serve, divide the bean sauce between 4 shallow bowls and arrange the shellfish over the top.
Makes 4 servings
Nutritional analysis per serving: Calories 231.32, protein 26.93 g, carbohydrate 18.38 g, fat 4.17 g, cholesterol 104.83 mg, sodium 217.26 mg, fiber 6.48 g.
Diabetic exchanges: 3 very lean meats, 1/2 fat, 1 starch, 1/2 vegetable
Categories: Diabetic, Seafood
Recipe typed for you by Judi Mae Phelps.
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