SERVES:
4
INGREDIENTS:
8 large sea scallops
16 medium large shrimp, peeled and deveined
2 Tbs butter
1 Tbs olive oil
1 large clove garlic
1/4 cup rough chopped fresh parsley
1 cup halved cherry tomatoes
2 Tbs capers, well drained
approx, 1/2 - 3/4 cup dry white wine
juice of 1/4 - 1/2 lemon
PROCEDURE:
This only takes a few minutes to come together and, if you want to serve it with steamed white rice, get that going first by gently simmering 3/4 cup rice in 1 1/2 cups water with a lid on top until all the water is absorbed.
While the rice is cooking, finely mince a large clove of garlic, rough chop a small handful of fresh parsley, slice some cherry tomatoes in half and also use the back of a spoon handle to scoop 2 - 3 Tbs of capers out of the jar.
Once the rice is done turn the heat off and keep it warm with the lid on top and then add a couple of Tbs of butter and 1 Tbs of olive oil to a large, heavy bottomed nonstick pan on medium high heat.
Season the scallops and shrimp with salt and pepper and add the scallops and cook those along for a couple of minutes.
Then add the shrimp and cook that until the shrimp is cooked through and the scallops are cooked to your liking.
Then add the garlic, a little splash of white wine, squeeze a little lemon juice into that and then add the chopped parsley, the capers and the tomatoes and it's time to eat.
HINTS:
This same technique works with chicken, pork or veal cutlets.