Shellfish and White Beans over Asian Greens

1 Tbsp butter and 1 Tbsp olive oil
2 cloves garlic, minced
1/2 inch fresh ginger, minced
1 lb mixed shellfish, shelled (I used shrimp, scallops and calamari)

2 Tbsp olive oil
1 fresh tomato, diced and drained
1 can Navy or cannellini beans, drained

8 cups spring green mixed salad greens
2 green onions, sliced

Wasabe Sesame Dressing:
2 Tbsp rice vinegar
1/2 tsp wasabe powder or paste
1 tsp sesame oil
1 tsp soy sauce
2 Tbsp olive oil

Melt the butter in the olive oil in a skillet. Toss in the garlic and ginger and cook about 2-3 minutes, until fragrant. Tip in the shellfish and sauté, with stirring, until the shrimp turn pink, about 2-3 minutes.

Remove shellfish mix to a bowl.

Turn heat to high and add second portion of olive oil to pan. Add the tomato and cook, stirring regularly for about 6-8 minutes.

Allow the tomatoes to sizzle and begin to caramelize just a bit. Then add the beans, and fold in gently to heat through. Return the shellfish to the pan and heat through.

Whisk together the dressing and toss with the greens. Distribute the greens among four plates. Distribute the shellfish mixture evenly on top of the greens and scatter the green onions on top. Serve with Zucchini quinoa fritters, or toasted bread on the side.

Serves 4.