Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
- 800grams cannellini beans, drained and rinsed
- 2 cloves garlic
- 3/4 cup Vegetable Stock
- 2tablespoons parsley, chopped
- 2teaspoons olive oil
- 16 baby leeks
- 3tablespoons water
- 16 scallops
- 1 sprigs parsley
Method
Step 1 of 3
Place the beans, garlic and stock in a saucepan and bring to the boil, then reduce the heat 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.
Step 2 of 3
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.
Step 3 of 3
Meanwhile, heat the remaining oil in a small frying pan, add the scallops and fry for 1 minute on each side until just cooked through. Serve with the white bean purée and leeks and garnish with parsley sprigs.
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