4 servings

½ cup red kidney beans
½ cup cranberry beans
½ cup cannellini beans
½ cup chopped onions
¼ cup chopped carrots
¼ cup chopped celery
2 TBS. Canola Oil
2 TBS. Butter
1 cup Chicken Stock
To taste Salt & Pepper

Crispy Leeks
1 leek, cleaned & cut into 1/8 inch-thick strings
3 TBS. Flour
For frying Canola Oil
2 TBS. minced shallots

*24 Shrimp- Pat dry with towel, season with salt & pepper. Cook on both sides for 2-3 minutes

*Legumes- Heat pan, add butter, onion, carrots & celery sauté. Add beans and chicken stock, cook for 15 minuets.

*Strings- To prepare the fried leeks: toss the leek strings in the flour, dusting off any excess, and season with pepper. Fry the leek strings, in canola oil heated to 350 degrees for 30 to 60 seconds, or until golden brown and crispy. Blot on the paper towels and season to taste with salt.

Assembly:
Place some of the braised legumes in the center of plate; add 6 seared shrimp around plate. Place some crispy leeks over scallops

Gustav Mauler
Certified Master Chef