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Scallop Brochettes With Artichokes And White Beans

Nutrition per serving    (USDA % daily values)
CAL
656
FAT
130%
CHOL
16%
SOD
149%

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Ingredients for 6 servings

2 1/2 cups dried small white beans such as Great Northern (10 oz)

1 small onion, chopped

1 medium carrot, chopped

2 tablespoons unsalted butter

1 tablespoon fresh lemon juice

3 garlic cloves, minced

1 fresh thyme sprig

1 Turkish or 1/2 California bay leaf

1 teaspoon salt

2 lemons, halved

6 large artichokes (10 ounces each)

1 tablespoon olive oil

1 tablespoon salt

6 tablespoons Sherry vinegar

6 tablespoons hazelnut oil

1 tablespoon white Port

1 teaspoon Dijon mustard

1/4 teaspoon black pepper

3/4 cup canola oil

24 sea scallops (1 1/4 pounds), tough muscle removed from side of each if necessary

3 tablespoons finely chopped fresh parsley

Special equipment: a melon-ball cutter and 6 (10-inch) wooden skewers

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