1 Tbsp. olive oil
2 garlic cloves
10 oz. scallops
10 oz. shelled and deveined medium shrimp
2/3 c. dry white wine or chicken broth
3 Tbsp. lemon juice
1/2 tsp. cornstarch
1/2 tsp. salt
1/2 tsp. white pepper
5 to 6 drops hot pepper sauce
1 c. loosely packed chopped Italian parsley
1 Tbsp. capers, rinsed, drained and chopped
Place oil and garlic in a large skillet. Cook over a medium heat for two to three minutes or until the garlic is brown, stirring constantly. Press down the garlic to release the juices and discard the garlic.
Add the scallops and shrimp and increase the heat to high. Cook, stirring occasionally for three to four minutes or until the shrimp turns pink and the scallops are opaque. Place the shrimp and scallops on a plate.
In a small bowl, whisk together the wine, lemon juice and cornstarch. Pour the mixture into the skillet and cook two to three minutes or until the sauce is amber in color and has the consistency of thin cream.Stir in salt, pepper and hot pepper sauce. Return the shrimp and scallops to the skillet along with the parsley and capers and toss to combine.
Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage can be ordered by calling the number above or by mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.