3 Tbs. butter
3 Tbs. olive oil
6 large garlic cloves, minced
1 lb. mushrooms, sliced
2 Tbs. tomato paste
1/4 cup fresh lemon juice
1/4 cup dry white wine
1 lb. medium shrimp, peeled, deveined
1 bunch green onions, sliced
1 lb. bay scallops
1/3 cup chopped fresh parsley
Preparation:
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 a boil. Add shrimp and sliced green onions and stir 1 minute.
Add scallops and stir until shrimp and scallops are cooked through, about 3 minutes. Season with salt and pepper. Sprinkle with chopped fresh parsley.
Serving Suggestion:
Serve warm with pasta or rice.
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| Our sweet Granddaughter, Sage Elizabeth Fleck. |
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