Shrimp and Scallops With Pasta.
Ready In: 40 mins
Serves: 4
Ingredients
- 1 lb sea scallops
- 1 lb medium shrimp, peeled and tails off
- 1⁄4 cup flour
- 1 1⁄2 teaspoons lemon pepper
- 1⁄2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 1 small sweet onion, finely chopped
- 1 cup dry white wine or 1 cup vermouth
- 1 cup chicken broth or 1 cup stock
- 1 (14 ounce) can petite-diced tomatoes with juice
- 4 -6 ounces spiral pasta
Directions
- Combine lemon pepper and salt with flour and coat the scallops.
- Preheat a large skillet over medium high heat, Add oil and butter. When butter melts into oil, add scallops. Saute until brown on each side, then remove from pan.
- Add an additional drizzle of oil if needed and add the garlic and onion. Reduce heat a little and saute until onions are translucent, stirring frequently.
- Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock and tomatoes. When liquids come to a bubble, add spiral pasta and cook 5-6 minutes, stir in shrimp and cook until pink and pasta is tender.
- Return scallops to the pan and cook 2 to 3 minutes longer.
- Serve and enjoy.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off