Number of Servings: 4
Prep Time: 30 Minutes
Cook Time: 10 Minutes
2 tablespoon olive oil
1 onion (medium, chopped)
3 clove garlic (minced)
6 ounce shrimp (small)
6 ounce scallops (small)
1/2 cup white wine
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
2 tablespoon chicken stock
3 tablespoon low salt butter
1/2 lemon (juice of (1.5 – 2 Tbsp))
2 tablespoon dried parsley
2 tablespoon parmesan cheese (grated)
1 dash sea salt (to taste)
1 dash Fresh ground black pepper (to taste)
1. Heat oil over medium high heat then add garlic and onions, stirring for one minute. Add shrimp and scallops, stirring for two minutes.
2. Add wine, basil, red pepper, and chicken stock. Allow to simmer for two minutes. When cooked shrimp will turn pink and scallops will be opaque.
3. Add butter, lemon juice, salt, and pepper. Sprinkle with parsley and grated cheese.
4. Toss with rice or layer over pasta. Any extra juices may be used for dipping warmed bread.
I usually serve this on a bed of egg noodles with a basket of sliced baguette. Thanks to chef Mark Ford!