Shrimp & Scallop Scampi With Linguine |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is a recipe from The Quarterdeck in Cape Cod MA. Ingredients:
1 lb linguine |
12 jumbo shrimp, peeled and deveined |
12 large sea scallops, tough foot muscles removed |
fresh ground pepper |
kosher salt |
3 1/2 tablespoons unsalted butter |
2 garlic cloves, minced |
2 tablespoons fresh lemon juice, plus lemon wedges for garnish |
1/2 cup dry white wine |
1/4 cup torn fresh basil |
2 tablespoons chopped fresh parsley |
Directions:
1. 1. Bring a large pot of salted water to a boil. Add the liquine and cook as the label directs.
2. 2. Meanwhile, heat a large skillet over medium=high het. Pat the shrimp and scallop dry, then season with salt and pepper. Add 1/2 T. butter to the pan and cook the shrimp unti golden on one side, about 3 minutes. Turn the shrimp and add half of the garlic; cook until the garlic is fragrant, but the shrimp are still translucent, 1 to 2 more minutes. Transfer the shrimp to a plate.
3. 3. Add the scallops to the skillet and cook until golden on one side, about 3 minutes. Turn the scallops, add the remiaining garlic and cook 1 to 2 more minutes. Add the lemon juice and wine and bring to a boil, scraping up any browned bits with a wooden spoon. Cook until the sauce is reduced by half, about 3 minutes. Return the shrimp to the pan, then add the basil and the remaining 2 T. of butter; season with salt and pepper to taste.
4. 4. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce; garnish with parsley and lemon.
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