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Shrimp and scallop scampi with linguine

December 21, 2011
By Capt. DICK MAY - Catch 'em & Cook 'em , Pine Island Eagle


kosher salt

12 jump shrimp - peeled and deveined

12 large sea scallops

Freshly ground pepper

3 1/2 Tblsp. unsalted butter

2 cloves garlic - minced

2 Tblsp. fresh lemon juice and lemon wedges for garnish

1/2 C. dry white whine

1/4 C. torn fresh basil

2 Tblsp. chopped fresh parsley

How to:

1. Bring a large pot of salted water to a boil. Add the linguine and cook as the label directs.

2. Meanwhile, heat a large skillet over medium-high heat.

3. Pat the shrimp and scallops dry, then season with salt and pepper.

4. Add 1 1/2 Tblsp. butter to the pan and cook the shrimp until golden on one side - about 3 minutes.

5. Turn the shrimp and add half of the garlic, cooking until the garlic is fragrant but the shrimp are still translucent - 1 to 2 minutes. Transfer the shrimp to a plate.

6. Add the scallops to the skillet and cook until golden on one side - about 3 minutes.

7. Turn the scallops and add the remaining garlic and cook 1 to 2 more minutes.

8. Add the lemon juice and wine and bring to a boil, scraping up an browned bits with a wooden spoon.

9. Cook until the sauce is reduced by half - about 3 minutes.

10. Return the shrimp to the pan, then add the basil and the remaining 2 Tblsp. of butter. Season with salt and pepper.

11. Drain the pasta and transfer to a large serving bowl. Toss with the shrimp, scallops and sauce. Garnish with parsley and lemon.

Serves 4.

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 239-283-3247 or "Capt. Dick's Seafood & Southern Country Cooking" (new cookbook) can be ordered for $14.95 plus $3 postage by calling the number above or by mailing a check (made out to Dick May) to 7989 Judge Bean Road, Bokeelia, FL 33922.



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