White Bean, Scallops and Shrimp in a Foil Pouch
The savory flavors mingle inside the foil pouch for a moist and delicious "one-dish" meal that's ready in minutes with no messy clean up.
- Cooking spray
- Heavy-duty aluminum foil
- 2 (15-ounce) cans cannelloni beans, rinsed and drained
- 1 (14½-ounce) can Italian-style diced tomatoes
- 1 (6-ounce) jar marinated artichoke hearts, drained
- ½ pound raw, peeled and deveined shrimp
- ¾ pound sea scallops, halved and tough ligament removed
- 1 tablespoon extra virgin olive oil
- ½ teaspoon bottled minced garlic
- ¼ teaspoon crushed red pepper (optional)
- 1 (10-ounce) bag prewashed salad greens
Preheat the oven to 400 degrees.
Tear off a piece of heavy-duty foil, large enough to fit on a rimmed baking sheet. Coat the foil with cooking spray.
In a large mixing bowl, combine all the ingredients except the salad greens, stirring well to mix.
Place bean and seafood mixture onto foil and distribute evenly, leaving a 3-inch border around all the edges. Top with another sheet of foil and crimp all the edges to seal, making a pouch.
Bake for 15 to 17 minutes, or until scallops and shrimp are slightly opaque in centers. To serve, cut an X in the center of the pouch and tear back the foil.
- Not a fan of shellfish? One pound of fish fillets, like salmon or red snapper substitutes well. Mound the bean mixture on top of the fish, seal the foil, and bake for a satisfying "surf" meal.
- If all you have on hand is plain canned diced tomatoes, don't stress. Simply add ½ teaspoon of Italian seasoning with the tomatoes to your mixing bowl, and stir well to mix.
- When farmer's markets are bountiful or your own herb garden runneth over, add some fresh basil leaves or sprigs of fresh rosemary to infuse a taste of summer.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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