"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Seafood Scampi Recipe

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This recipe for Seafood Scampi, by , is from AT&T Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ada Rider
Added: Thursday, February 23, 2006


1/2 c. chopped parsley
4 cloves of garlic
1 stick butter
1 lb. scallops
1/4 c. lemon juice
1 lb. shrimp
2 T. heavy cream
3 t. olive oil
1 t. salt
1 t. basil
1 t. worcestershire sauce
1/2 c. white wine

Mix parsley, butter, lemon juice, heavy cream, salt, worcestershire sauce and garlic in bowl. In pan, on medium high heat, add 2t. oil then add scallops cook 2-3 minutes til opaque, transfer to a bowl. Add 1t. oil to pan then add shrimp, cook 2-3 minutes til opaque, transfer to bowl. Next add basil and white wine to pan, cook until almost dry, stirring constantly. Stir in first mixture until butter is melted. Remove from heat. Stir in seafood. Serve plain or over pasta.




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