06/12/2013 12:30 GMT | Updated 05/02/2014 05:59 GMT

Recipe of the Week: Squid, Prawns and Scallops Panfried With Cannellini Beans in a Tomato Sauce

This is a really simple recipe and a great way to cook fresh shellfish without over cooking it and enjoying its natural sweetness. Make sure the pan you use to cook the shellfish is non stick and very hot to ensure you get the best results.

Using cannellini beans from a jar will give you a better result but if you use the tinned ones just make sure you rinse off the liquid in the tin before you add them to the reduced tomato sauce. Try this with a glass of Fiano di Avalino. Have a good week!


2 large scallops (cut in half)

4 uncooked tiger prawns( split half way)

2 medium sized squid ( cleaned and cut into 2cm strips)

400 ml of tomato passata or 1 tin of chopped italian tomatoes

300g of cooked cannellini beans from a jar or a tin

2 cloves of garlic( finely sliced)

1 tblsp of chopped flat leaf parsley

1 red chilli ( seeds removed and finely chopped)

4 tbls of olive oil


In a hot heavy based sauce pan add one tblsp of olive oil and one clove of sliced garlic. Cook for 30 seconds then add the tomato passata and reduce by half. Take the cannellini beans from the jar/tin and add them to the reduced tomato sauce. Cook together for two minutes and season well and add a tblsp of olive oil. Put to one side.

Take the scallops, prawns and squid and toss them with one tablespoon of olive oil salt and pepper so they are completely covered.

In a very hot non stick frying pan add the Scallops Prawns and Squid carefully to the pan so they are not on top of each other and cook evenly. After one minute or until the shellfish has got a little colour turn over and then add the chill parsley garlic with the remaining one tablespoon of olive oil. take the pan off the heat.