b>with a slotted spoon to paper towels to drain.
Pat scallops and shrimp
ucepan over medium heat. Cook and stir shallots until translucent, about
insed scallops and shrimp in a bowl and set aside. Wash peas and cut
b>and cook until shells open, about 5 minutes.
Add scallops and shrimp.
Cut scallops in half and combine with shrimp.
Cut pea pods
Season the scallops and shrimp with freshly ground pepper and set aside.
In a
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.
b>scallops, and saute 4 minutes or until done. Remove scallops from skillet with a
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.
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.
ason scallops with salt and pepper. When oil is hot add the scallops and sear
moking. Add the onion and garlic and cook until the mixture begins
icer.
Combine with salt, lime juice, oil and aji. Knead until
ccording to package directions and set aside.
In large
ute onion and celery in skillet or dutch oven coated with cooking
auce aside and tend to the scallops or shrimp.
Brush
bowl and cover to keep them warm.
Scallops and Shrimp -- Add the
ablespoon of the butter and 1 tablespoon of the
preferably with a mandoline.
With thick cucumbers, peel, halve lengthwise, and scoop
Coat and rub the potatoes with the oil and season with salt and pepper. Bake