Creamy Scallops with Cheese 

Total time: 15 minutes
   I love creamy sauces but hate all the fat that is usually part of them.  Puréed white beans are wonderfully creamy, healthy, and add a lovely flavor to the sauce.  Finished with a bit of cheese and you have a rich, seemingly decadent sauce that's actually good for you!

 Ingredients:

• 12oz (360gr) scallops 
• 1 tbs olive oil
• 1 tsp lemon juice
• 1/2 tsp paprika
• 1 cup (8oz, 240gr) white beans (cannellini) 
• 2 shallots
• 1 clove garlic
• 1 tbs olive oil
• 1/4 cup (2oz, 60ml) white wine
• 1/4  - 1/2 cup chicken stock
• 1/2 cup (2oz, 60gr) shredded cheese (I used cheddar)
• 1/2 tsp thyme
• 1 1/4 cups (4.1oz, 120gr) pasta

 Instructions:

• Cook pasta according to package directions,  Drain.
• For the scallops:
• Heat oil in a medium, nonstick skillet over medium-high heat.  Add scallops and sauté quickly until they turn opaque, 2 - 3 minutes per side, depending on size. 
• Sprinkle with lemon and paprika, remove and keep warm.
• For the sauce:
• Chop shallots and garlic. 
• Heat oil in medium saucepan.  Add shallot, garlic and sauté until tender.  
• Drain and rinse beans. 
• Add beans, wine and 1/4 cup chicken stock to shallots and heat through. 
• Remove and purée in blender or with immersion blender.  Add more chicken stock if needed to get to a medium sauce consistency; the cheese will thicken it. 
• Return to heat and bring to a simmer. 
• Add thyme, 1/2 of the cheese and stir well as cheese melts.
• To finish:
• Combine pasta and sauce, arrange on a platter. 
• Add scallops, sprinkle with remaining cheese and serve.