Seared Scallops with Lima Beans in Yellow Tomato Broth Yields 12 servings

Ingredients:

For broth:
4 cloves garlic (minced)
2 medium shallots (minced)
½ cup white wine
6 large yellow tomatoes (quartered)
5 basil leaves

Salt and pepper to taste
In a heavy-bottom saucepot, simmer the garlic and shallots in wine, reducing liquid by half.  Add quartered tomatoes and season with salt and pepper. Cook on low heat for about 15 minutes until tomatoes begin to break apart.  Add basil leaves and continue cooking for 5 minutes. Puree with an immersion blender and let cool. Using a fine strainer, force the broth through and discard the remaining skin and seeds.

For scallops and lima beans:
1 tablespoon butter
12 scallops (cleaned, rinsed and dried)
1 pint of fresh lima beans
2 ounces white wine
Salt and pepper to taste
Melt butter in a sauté pan on medium high heat. Season the scallops with salt and pepper.  Quickly sear the scallops on both sides, taking care not to over cook. Remove from pan and add lima beans. Deglaze with wine and cook for several minutes until beans are tender, then season with salt.