Pan seared Scallops / Shrimp and Linguine Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3-4 Sprigs Fresh Thyme
3 T - Olive Oil
3 T - Butter
1/4 C- Romano Cheese
2 large Garlic Cloves ( minced )
5 large Fresh Basil Leaves ( Rough Chop)
3 Large Plum Tomato's
1 Medium to Large Shallot ( Minced )
3 TSP Capers ( or as many as you want to taste)
1/4 C chopped pitted Calamata Olives
3/4 C White Wine
1 1/2 Cup Low Sodium Chicken Stock
6-8 Large Sea Scallops
10-12 Large or Jumbo Shrimp ( peeled and de-veined)
12oz - Linguini
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Directions: |
Directions:In a large Pot: Add water for Linguini set aside; bring to a boil once the mixture is done below.
In a Frying Pan or Skillet:
Coat bottom of pan with Olive Oil and heat on med for 1 min.
Add:
Minced Garlic ( saute for 1 min )
Add:
Shallot and Thyme ( saute until translucent )
( add salt and pepper to taste)
Add:
White Wine and cook down for 2 minutes
Add:
Plum Tomato's
Calamata Olives
Capers
Chicken Stock
Basil Leaves.
let simmer for 3-5 minutes ( salt and pepper to taste )
Remove from heat and let sit.
Seafood:
Clean and Dry Scallops and Shrimp with paper towel
season with Salt and Pepper
In a separate skillet. Heat up the Pan for 1 min on Med High
Add Butter to Pan - Melt down
Add: Scallops and pan sear each side for 2 minutes or until cooked ( Scallops will be brown on both sides)
Remove Scallops and set aside.
Add: Butter to the Pan and add the Shrimp ( until cooked )
Remove Shrimp and set aside.
Boil Linguini until Al-Dante; Strain and place onto a Platter.
Heat up the Mixture and add Shrimp and Scallops for 1 minute.
Place mixture on top of the Linguini and lightly toss in liquid.
Add Grated Romano Cheese and additional Rough chopped Basil to the top and serve hot.
Enjoy with Grilled Baguette slices:
Slice Baguette 1/4 to 1/2"
brush with Olive oil, salt and pepper.
Grill both sides and serve
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: I have made this dish many times and it has always been a crowd pleaser especially how it can be served. You can tweak this recipe to your liking as well. Easy and tasty.
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