Time 20m Yield 2 serving(s) Number Of Ingredients 14 Steps:
Heat oil over medium/high heat. Add garlic and onions. Stir constantly for 1 minute. Add shrimp and scallops. Continue stirring for 2 minutes. Add wine, basil, red pepper, chicken base. Allow to simmer 2 minutes. when cooked the shrimp will turn pink and the scallops will be opaque. Add butter, lemon juice, salt and pepper. Sprinkle with parsley and grated cheese. Toss with rice. (Any extra juices/sauce may be used for dipping bread).
Time 45m Yield 8 servings Number Of Ingredients 12 Steps:
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter. Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top. Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.
Time 40m Yield 6 Number Of Ingredients 8 Steps:
In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next. Keep warm while preparing the scallops. Preheat oven on broiler setting. Brush scallops with olive oil and sprinkle with salt and pepper. Place under preheated broiler for 2 minutes on each side, until scallops are opaque, with a bit of brown around the edges. Place a spoonful of sauce on each plate, and top with 4 scallops.
Time 30m Yield 4 Number Of Ingredients 10 Steps:
Heat oil in 12-inch nonstick skillet over medium heat. Cook garlic, onions, carrots and parsley in oil about 5 minutes, stirring occasionally, until carrots are crisp-tender. Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.
Yield Serves 6 Number Of Ingredients 11 Steps:
Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes. Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.
Time 35m Yield 12 servings Number Of Ingredients 11 Steps:
Melt 2 tablespoons of the butter in a large skillet (or two skillets, if necessary). Add the mushrooms and salt. Cook over medium heat, stirring, for 2 minutes. Add the shallots and cook briefly. Do not brown. Stir and add the champagne. Keep stirring until the champagne is almost evaporated. Add the cream and bring to a boil, stirring. Reduce to two-thirds over high heat. Add the scallops and shrimp. Add salt and pepper. Add the Tabasco and bring to a boil over high heat for 3 minutes. Add the lemon juice and stir in the remaining 4 tablespoons butter. Serve immediately.
