Scallops with White Bean Purée 

The truth is maybe we are just average. But the way I see it- families where parents get up every morning and go to jobs that are hard so they can get their kids through school and through life, even if you stay at home it’s hard and it’s a struggle to make it all work and to manage to do it with dignity and always add a little humor, well I see nothing average in that, in fact my friends that just extraordinary!

Here is a recipe to help after a long day, serves: 4 has only 293 calories Total Cook and prep: 30 minutes 

Now that’s Extraordinary and good. 

Ingredients: 

2(13 oz) cans cannellini beans, drained and rinsed

2 Tbs. chopped parsley, plus sprigs to garnish

16 baby leeks

16 large scallops, shelled and prepared 

2 garlic gloves 

7 fl. Oz vegetable stock

2 Tsp. Olive oil 

3 Tbs. water

•Place the beans, garlic, and stick in a saucepan, bring to a 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 skillet, add the leeks and fry for 2 minutes, then add the measured water. Cover and simmer for 5-6 minutes until tender. 

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

Bon Appetite. 

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