Ingredients:
- 1 lb. large shrimp
- 8 sea scallops
- 3 T. olive oil
- 1 small onion, chopped
- 4 garlic cloves, minced
- ½ cup thinly sliced fresh mushrooms
- ½ cup white wine
- 1 T. lemon juice
- ½ cup butter
- ¼ cup chopped fresh parsley
- ¼ tsp. salt
- 1/8 tsp. pepper
Method:
Rinse and devein the shrimp. Slice the scallops in half. Set the seafood aside. Heat the olive oil in a large skillet. Sauté the chopped onion and garlic for about two minutes or until the onion is barely tender. Add the sliced mushrooms and cook for about two more minutes. Stir in the white wine and lemon juice and cook just until heated through.
Add the shrimp and scallops and cook on low heat for about 4 to 5 minutes or until the shrimp are pink and the scallops are opaque. Add the butter, stirring until the butter is melted. Add the chopped fresh parsley, salt and pepper. Serve over linguini or rice pilaf.
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