Serves: 4
Total Calories: 127

1/4 cup sweet red onion, finely chopped
1 large clove garlic, minced
2 tablespoons polyunsaturated oil
1/4 cup dry white wine
1/4 cup fresh basil
1/4 cup flat leaf parsley
1 cup cannoli beans, drained and rinsed
1/4 cup bottled clam juice
1/4 teaspoon kosher salt
1/4 pound bay scallops
1/2 pound medium uncooked shrimp, peeled and deveined

Cook the onion and garlic in one tablespoon of oil in a small saucepan over low heat until the onion is soft. Add the wine, increase the heat to medium and simmer until the mixture is reduce in half. Add the basil, parsley, ½ cup of beans and the clam juice and simmer. Puree this mixture in a blender. Return the puree to the saucepan, add the remaining beans and salt and keep warm.

Heat the remaining oil in a skillet over high heat and then sauté the scallops and the shrimp until the shrimp are pink and the scallops no longer translucent.

Mix the scallops and shrimp with the bean sauce and serve over linguini.

Nutritional Facts:

Serves: 4
Total Calories: 127
Calories from Fat: 8

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