Grilled Scallops With White Bean PuréE

• 1 tablespoon extra-virgin olive oil
• 2 1/2 tablespoons butter
• 8 shallots roughly chopped
• 2 cloves garlic minced
• 1 anchovy
• 1/2 cup vegetable stock
• 27 ounces cannellini beans drained, rinsed
• 1 bay leaf
• 1/3 cup heavy cream
• 2 radicchio hearts, cut into wedges
• 12 scallops trimmed
• toast sliced, to serve

1. In a large saucepan, heat oil and butter over high heat. Saute shallots, garlic and anchovy for 2-3 mins, until tender. Reduce heat to medium and cook for 8-10 mins, stirring occasionally, until mixture begins to caramelize. Add stock, beans and bay leaf. Bring to a boil, reduce heat and simmer, covered, for 15 mins. Remove bay leaf and puree. Add cream and season.
2. Preheat grill. Lightly oil radicchio and scallops. Season. Grill scallops for 1 min per side, until golden. Grill radicchio for 1 min, until outside leaves wilt.
3. Serve soup topped with radicchio and scallops. Drizzle with extra virgin olive oil and serve with toast.

extravirgin olive oil, butter, shallots, garlic, anchovy, vegetable stock, beans, bay leaf, heavy cream, radicchio hearts, trimmed

Taken from www.yummly.com/recipe/Grilled-Scallops-with-White-Bean-Puree-1403571 (may not work)