Elaine’s Sautéed and Baked Scallops and Shrimp

Recipe from Scallops, A New England Coastal Cookbook.

Ingredients

• 2 tablespoons butter
• 6 scallions, chopped
• 2 tablespoons fresh basil, chopped
• 2 tablespoons fresh parsley, chopped
• 2 garlic cloves, chopped
• 1 pound sea scallops, trimmed, rinsed,  patted dry, and left whole
• 1 pound large shrimp (in shell)
• 1⁄4 cup white wine (optional)
• 1⁄4 cup breadcrumbs

Directions

1. Heat butter in a sauté pan on medium heat. Add scallions, basil, parsley, and garlic. Cook five to six minutes. Add scallops and shrimp, and cook just until warm.
2. Place scallops, shrimp, and garlic herb mixture into an ovenproof baking dish or 4 small au gratin dishes. Add wine if desired, top with bread crumbs, and dot with butter.
3. Bake in a 375˚ oven for 10 to 15 minutes. Remove shells from shrimp before eating.

Facebook Comments