Broiled Shrimp and Scallops |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 1 |
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Be sure the liquid in the pan covers the minced garlic. If the pan is too dry, the garlic could scorch under the intense broiling heat. Ingredients:
1/4 cup butter, cut into pieces |
1/3 cup dry white wine |
1 tablespoon fresh lemon juice |
1 tablespoon worcestershire sauce |
3 garlic cloves, pressed |
pinch of dried crushed red pepper |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
1 pound large peeled and deveined shrimp |
1 pound sea scallops (slice in half if more than 1 inch thick) |
1 pint cherry tomatoes, halved |
5 ounces baby spinach leaves |
french bread |
Directions:
1. Preheat broiler with oven rack 6 inches away from element. Place butter in a large roasting pan, and place pan in oven just until butter melts.
2. Remove pan from oven, and stir in wine and next 6 ingredients. Add shrimp, scallops, and tomatoes, tossing to coat.
3. Return pan to oven, and broil 3 minutes. Stir shrimp and turn scallops; broil 2 more minutes. Remove pan from oven, and add spinach, tossing about 1 minute or until slightly wilted. Serve with French bread.
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