Recipe

Tuscan White Bean And Seafood Pouches Recipe

	Batona / All my dishes 2 years, 7 months ago This healthy meal is easy to make and is the reason why we always have parchment paper on hand. A firm white fish such as flounder, halibut, etc. can easily substitute for the scallops. Prep:5m Cook:12m Servings:4	Batona
	parchment beans seafood healthy

Does this look good? Yeah! / Nope

Recent Gawkers

toleliz

lovinfoo

kadyelle

22566

tinkerbe

janabeth

Ingredients

2 cans cannelini beans, rinsed and drained; 15 oz. cans

12 ounces sea scallops, halved if very large

8 ounces large shrimp, peeled and deveined

1 cup ripe plum tomatoes, 3/4" chunks

6 ounces marinated artichoke hearts, drained

1 tablespoon extra virgin olive oil

2 teaspoons fresh rosemary, chopped

1 teaspoon garlic, finely chopped

1/2 teaspoon salt, optional

1/4 teaspoon crushed red pepper

Directions

Preheat oven to 425°F. Tear of 4 pieces of parchment, about 15" long. Fold each sheet in half lengthwise, and then open it up so you can see the crease.

Combine all ingredients in a bowl.

To make each pouch: Mound 1 1/2 cups of the bean mixture on 1 side of crease. Lift other side of parchment over filling, and fold edges together aroundfilling to seal (the paper should now look like a half-moon). Repeat with remaining ingredients to make 3 more pouches, then place them on a rimmed baking sheet.

Bake 10 to 12 minutes, or until scallops and shrimp are slightly opaque in centers. To serve, cut an X in each pouch, and tear paper back to reveal filling.

Not quite what you're looking for? See more Main Dish / Shellfish

Or see more just like this