Categories: Seafood 
      Yield: 6 servings 
  
    3/4 lb Dried white beans (such as 
           Great northern 
      1    Medium onion 
      1    Clove 
      1    Bouquet garni 
           Salt 
      2    Carrots, sliced thin 
      6 tb Vegetable oil 
      6 tb Unsalted butter 
      2    Medium onions, chopped fine 
      2    Cloves garlic, chopped fine 
    3/4 lb Tomatoes, peeled, seeded 
           And chopped 
           Freshly ground pepper 
      2    Trout (about 1 lb each) or 
           30 oz whiting (6 @ 5oz each) 
  1 1/2 lb Monkfish fillets 
      6    Sea scallops 
    3/4 c  Dried bread crumbs 
  
  1.  Soak the beans overnight in cold water to cover.  Drain and rinse. 
      transfer to a large saucepan and cover with 4 to 5 inches of fresh 
      cold water.  Peel the whole onion and stud with the clove and add to 
      the pan along with the bouquet garni.  Bring to a boil and skim the 
      froth that rises to the surface.  Reduce the heat and simmer for 1 1/2 
      hours.  Season to taste wth salt.  Add the carrots and continue 
      simmering until the carrots and beans are tender, about 30 minutes. 
      Drain; discard the bouquet garni and the onion. 
  2.  While the beans are cooking, heat 3 tablespoons oil and 2 tablespoons 
      butter in a frying pan over low heat.  Add the chopped onions and cook 
      slowly, stirring occasionally, until tender but not colored.  Add 
      garlic and cook one minute.  Add tomatoes, season with salt and 
      pepper, and simmer for 15 minutes. 
  3.  Clean the trout (or whiting) and cut into 1 inch slices.  Cut the 
      monkfish fillets into 1 inch thick slices.  Cut the scallops in half 
      cross-wise.  Heat the remaining 3 tablespoons oil and 2 tablespoons 
      of the butter in a large frying pan over high heat.  Add the trout 
      (or whiting) slices and saute until golden brown on both sides; set 
      aside.  Brown the monkfish and sliced scallops in the same way; set 
      aside. 
  4.  Preheat the oven to 450F. 
  5.  Combine the tomato mixture and drained beans in a saucepan and simmer 
      for 5 minutes.  Taste and adjust seasonings.  Spread one-half of the 
      mixture over the bottom of a 10x15" gratin dish.  Arrange the fish 
      and scallops on top and cover with the remaining bean mixture. 
      Sprinkle with the bread crumbs and dot with the remaining 2 
      tablespoons of butter.  Bake until the bread crumbs are golden brown, 
      10-15 minutes. 
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