Easy Shrimp and Scallop in White Wine Sauce

Lambkyns's Note:

I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 2

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 6 ounces shrimp (small)
• 6 ounces scallops (small)
• 1/2 cup white wine
• 1 teaspoon dried basil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons chicken base
• 3 tablespoons butter
• salt and pepper
• 1/2 lemon, juice of
• 2 tablespoons dried parsley (can use fresh)
• 2 tablespoons parmesan cheese, grated

Directions:

1. Heat oil over medium/high heat.
2. Add garlic and onions.
3. Stir constantly for 1 minute.
4. Add shrimp and scallops.
5. Continue stirring for 2 minutes.
6. Add wine, basil, red pepper, chicken base.
7. Allow to simmer 2 minutes.
8. when cooked the shrimp will turn pink and the scallops will be opaque.
9. Add butter, lemon juice, salt and pepper.
10. Sprinkle with parsley and grated cheese.
11. Toss with rice.
12. (Any extra juices/sauce may be used for dipping bread).

Reviews

[rosiecottontail]

Incredible! Better than restaurants I've been to. I used all shrimp, no scallops, but made no other changes. Simply delectable. Served over angel hair and with crusty french bread- a must!!

[Bbarbsbox]

Absolutely wonderful. I omitted the butter to make it healthier and it was wonderful. I also had Dr. oz ringing in my ear so I used a pinch of coconut oil and no other oil. Way to go Aunt Barb! Thanks for sharing this recipe.

[Chef #1270875]

Yummy! Made exactly as directed (well 1 lb shrimp, no scallops, and maybe two extra cloves of garlic) and this is heavenly. I served over angel hair pasta with crusty bread. The bread is a must for soaking up the delicious broth. I could eat that broth like soup. It is incredible.