Special Diet

  • 2 x 400 g (13 oz) cans cannellini beans, drained and rinsed
  • 2 garlic cloves
  • 200 ml (7 fl oz) Vegetable Stock (see page 44)
  • 2 tablespoons chopped parsley
  • 2 teaspoons olive oil
  • 16 baby leeks
  • 3 tablespoons water
  • 16 large scallops, shelled and prepared

Place the beans, garlic and stock in a saucepan, bring to the boil and simmer for 10 minutes. Remove from the heat, drain off any excess liquid, then mash with a potato masher and stir in the parsley. Keep warm.

Heat half the oil in a nonstick frying pan, add the leeks and fry for 2 minutes, then add the measurement water. Cover and simmer for 5–6 minutes until tender.

Meanwhile, heat the remaining oil in a small frying pan, add the scallops and fry for 1 minute on each side. Serve with the white bean purée and leeks.

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