Shrimp and scallop saute
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Olive oil |
| 6 | larges | Garlic cloves; minced |
| 1 | pounds | Mushrooms; sliced |
| 2 | tablespoons | Tomato paste |
| ¼ | cup | Dry white wine |
| ¼ | cup | Fresh lemon juice |
| 1 | pounds | Medium shrimp; peeled, deveined |
| 1 | bunch | Green onions; sliced |
| 1 | pounds | Bay scallops |
| ⅓ | cup | Chopped fresh parsley |
Directions
Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and saute 1 minute. Increase heat to high, add sliced mushrooms and saute until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute.
Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.
Serves 6.
Bon Appetit November 1991
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