ucepan over medium heat. Cook and stir shallots until translucent, about
o drain.
Pat scallops and shrimp dry separately and season with salt.
insed scallops and shrimp in a bowl and set aside. Wash peas and cut
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.
tir in wine,basil and marjoram and cook 1 minute.
Season the scallops and shrimp with freshly ground pepper and set aside.
In
ver medium-high heat. Add scallops, and saute 4 minutes or until
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.
dd minced garlic, vanilla and cream, let it come to
Saute garlic and oil in nonstick pan for 1 minute.
Add scallops or shrimp and simmer until opaque.
Remove scallops or shrimp and set aside.
Add cornstarch and mix until thickened.
Add mushrooms, tomato, green onions and Italian herb blend and simmer 3 minutes.
Add vermouth and lemon juice and cook 2 minutes.
Mix scallops or shrimp with pepper and parsley.
Serve over noodles or rice.
tablespoon of the butter and 1 tablespoon of the oil
nder).
Add minced garlic and saute another minute.
Add
Add the onion, cabbage and chili pepper and saute for 2-3
arge enough to hold scallops.
Add scallops and stir to coat.
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!
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.
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.
In a large saucepan with salted boiling water, cook pasta until al dente. Drain and set aside.
In a large skillet, brown shrimps in the olive oil. Add salt and pepper. Add gazpacho and cooked pasta. Reheat while stirring to coat the pasta and add the tomato, parsley and tabasco. Adjust seasoning.
orizo has rendered some fat and begins to brown, about