Shrimp and Sea Scallop Scampi Recipe
Posted by: annaholler on June 27th, 2009
For many families, summer food is synonymous with barbecued meat, corn on the cob and pasta and potato salads. After moving to the city and losing our grill privileges permanently, I’ve turned to sea food to spice up our summer fare. Recently, I made shrimp and sea scallop scampi for a small dinner party we had. It was so easy and such a huge hit that I thought I needed to share it with you guys!
Ingredients:
2 lbs sea scallops
2 lbs deveined and cleaned shrimp
1 freshly squeezed lemon
1 tsp lemon zest
juice from half of an orange
1/2 cup white wine
3 sticks of salted butter
1 medium sized tomato cleaned and chopped
6 whole garlic cloves
2 garlic cloves minced
salt and pepper to taste
1/2 a sliced lemon for garnish
a few fresh basil leaves for garnish
Your favorite pasta!
How to do it:
After you’ve made it through the peeling, deveining and rinsing of two pounds of shrimp (IF you are WOMAN enough to make it through this challenge, mwah ha ha ha ha ha) the rest is a piece of cake!
Mix your shrimp and scallops together in a large mixing bowl with the lemon juice, lemon zest, orange juice, minced garlic, salt, pepper. Let them chill and marinate for about an hour.
Melt the butter in a large pan. Add the wine, tomato and garlic cloves. Allow them to saute for about three minutes. Add the seafood mixture and cook, stirring occasionally, uncovered until the shrimp are pink and the scallops are solid white in color.
Serve hot over your favorite pasta.
Serves 6 easily!
