Seafood scampi
Ingredients
- 1/2 cup chopped fresh parsley
- 1 stick butter softened
- 1/4 cup fresh lemon juice
- 2 tbsp heavy cream
- 1 tsp salt
- 1 tsp Worcestershire sauce
- 4 garlic cloves mince
- 1 pound sea scallops
- 1 pound medium shrimp shelled and deviened
- 3 tsp olive oil
- 2 plum tomatoes seeded and chopped
- 1/2 cup thinly sliced fresh basil
- 1/4 cup dry white wine.
Instructions
- In bowl, mix first 7 ingredients.
- Pat seafood dry.
- In non-stick 12-inch skillet, heat 2 teaspoons oil over medium-high heat.
- Add scallops and cook 2 to 3 minutes or until just opaque, turning over once.
- Transfer to medium bowl.
- Add remaining oil to skillet and cook shrimp 2 to 3 minutes or until just opaque, stirring frequently.
- Transfer to same bowl.
- Add tomatoes, basil and wine to skillet; cook until almost dry. Stirring.
- Stir in butter mixture until just melted.
- Remove from heat; stir in seafood