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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This recipe is from The Hog's Breath Saloon and Cafe in Destin Florida. Great served in a bowl with crusty french bread or over pasta or rice. prep time includes cleaning of shrimp. Ingredients:
1/2 cup fresh parsley (chopped) |
1/2 cup butter (softened) |
1/4 cup fresh lemon juice |
2 tablespoons heavy cream |
1 teaspoon worcestershire sauce |
4 garlic cloves (minced) |
1 teaspoon salt |
1 lb sea scallops |
1 lb shrimp (shelled and deveined) |
3 teaspoons olive oil |
2 plum tomatoes (seeded and chopped) |
1/2 cup fresh basil (thinly sliced) |
1/4 cup dry white wine |
Directions:
1. In a bowl mix first 7 ingredients.
2. Pat seafood dry.
3. In nonstick 12 inches skillet, heat 2 tsp oil over medium heat.
4. Add scallops and cook 2-3 minutes or until just opaque,turn over once. Transfer to medium bowl.
5. Add remaining oil to skillet and cook shrimp 2-3 minutes or until just opaque stirring frequently. Transfer to medium bowl.
6. Add tomatos, basil,and wine to skillet; cook until almost dry, stirring.
7. Stir in butter until just melted.
8. Remove from heat and stir in seafood.
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