Shrimp And Scallop Carey - cooking recipe

Ingredients

8 to 12 large shrimp, peeled and deveined
8 oz. sea scallops
8 artichoke hearts, cut in quarters
2 leeks, chopped (whites only)
1 c. sliced mushrooms
1 oz. lemon juice
4 oz. white wine
2 Tbsp. raw butter
2 oz. clarified butter or oil

Preparation

Heat clarified butter or oil in large saute pan.
Lightly flour shrimp and scallops and place in hot pan.
Cook two minutes and turn over.
Add artichoke hearts, leeks and mushrooms.
Cook one minute.
Add white wine, lemon juice.
Cook until shrimp and scallops are solid white, approximately two more minutes.
Finish with raw butter, salt and pepper to taste.
Serve over rice or linguini.