ver medium heat. Cook and stir shallots until translucent,
Place rinsed scallops and shrimp in a bowl and set aside. Wash peas and cut in
Cut scallops in half and combine with shrimp.
Cut pea pods in
Rinse the scallops under cold water and cut in half.
Season the scallops and shrimp with salt and pepper, then dust them with flour.
Heat the oil in a pan over a high heat and add the scallops and shrimp to the hot oil.
Reduce the heat to medium and cook for two minutes.
Turn the scallops and shrimp in the pan.
Add the garlic and basil and shake the pan to distribute the ingredients evenly.
Cook two minutes until golden.
Sprinkle the lemon juice over the mixture and toss to blend.
Season the scallops and shrimp with freshly ground pepper and set aside.
In
edium-high heat. Add scallops, and saute 4 minutes or until
o drain.
Pat scallops and shrimp dry separately and season with salt.
tir in wine,basil and marjoram and cook 1 minute.
Melt butter; stir in flour over low heat.
Gradually add milk and water.
Heat slowly until it boils and thickens.
Stir in cheese and basil.
Add pepper to taste.
Serve over linguini with fresh scallops and shrimp.
>and celery in skillet or dutch oven coated with cooking spray for
Add minced garlic, vanilla and cream, let it come to
Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
Add scallions to the pot and saute for another 5 minutes.
Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
Serve with the bread to soak up the sauce in a deep bowl and enjoy!
about 4 minutes. Drain and rinse asparagus in cold water
tablespoon of the butter and 1 tablespoon of the
In a large skillet over medium heat, melt margarine and oil. Add garlic; cook 1 minute, stirring constantly.
Add reserve shrimp liquid, wine, oregano and red pepper.
Heat to boiling over medium-high heat.
Boil until liquid is reduced slightly, about 5 minutes.
Add scallops and cook until scallops turn opaque.
Cook pasta according to package directions; drain.
Add parsley and shrimp to sauce.
Toss hot pasta with sauce.
Garnish with grated Parmesan cheese.
Makes approximately 6 servings.
orizo has rendered some fat and begins to brown, about
Combine the first six ingredients and mix thoroughly. Adjust seasoning with salt and pepper. Lay assorted greens onto a plate and place shrimp and scallop mixture on top. Garnish with fresh chopped cilantro if desired.
Serve chilled with additional Marie's Garlic Parmesan Italian Vinaigrette on the side.
Let stand at room temp for at least 30 min up
ngredients together, set aside.
Scallops and Clams:
In a large
moking.
Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl