Summer Style Shrimp and Scallops

Mains | 30 Minutes or Less | Seafood

Recipe Scoop Summer Style Shrimp and Scallops

Cooking Notes

The secret to success with today’s recipe is prepping all of your ingredients before you begin to cook. That way everything is ready to toss into the skillet at just the right time. This dish goes together in under 10 minutes when you take the time to have everything ready before you begin. In culinary circles, having all your ingredients already chopped, diced and snipped is called ‘mis en place.’ 

Summer Style Shrimp and Scallops

4 oz linguine noodles
2 medium Roma tomatoes, unpeeled, seeded and diced
2 small shallots, peeled and finely chopped
2 cloves garlic, peeled and coarsely chopped
1 tablespoons finely snipped fresh chives
1 tablespoons finely chopped fresh Italian parsley
¼ cup finely sliced green onions
Juice from ½ large lemon (about 2 tablespoons)
¼ cup dry white wine
4 jumbo shrimp (peeled and deveined, tails attached if desired)
4 large sea scallops (rinse and pat dry)
2 tablespoons unsalted butter, divided use
1 teaspoon olive oil
salt and black pepper to taste

1. Cook linguine according to package directions, drain and set aside.
2. Meanwhile, prep all ingredients according to ingredients list and set aside.
3. Melt 1 tablespoon butter and olive oil over medium heat in a skillet. Salt and pepper scallops and shrimp. When butter is sizzling, place scallops and shrimp in skillet and cook for 2-3 minutes, uncovered. Then turn and cook for 2-3 more minutes, uncovered. Adjust heat as necessary so butter does not burn. Depending on the size of your scallops, they may need to cook longer than your shrimp. When both are lightly browned and opaque throughout remove to a plate. Tent with foil to keep warm.
4. Add wine (deglazed) and scrape up the brown bits. Add scallions and garlic to skillet, stir and cook for 2 minutes.  Add tomato, chives, parsley and green onions. Stir and toss to wilt.
5. Remove from heat. Add lemon juice and swirl in slowly the remaining butter.
6.  To serve, divide the linguine between to pasta plates and top with two scallops and two shrimp. Spoon the pan sauce over each plate equally and serve immediately.

Summer Style Shrimp and Scallops

Approximate Values Per Serving: 528 calories, 17 g fat (8 g saturated), 143 mg cholesterol, 30 g protein, 58 g carbohydrates, 4 g dietary fiber, 305 mg sodium

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