Shrimp and Scallop in White Wine Sauce

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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 300 kcal

Ingredients
  

  • 2 tablespoon olive oil
  • 1 onion (medium, chopped)
  • 3 clove garlic (minced)
  • 6 ounce shrimp (small)
  • 6 ounce scallops (small)
  • 1/2 cup white wine
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 2 tablespoon chicken stock
  • 3 tablespoon low salt butter
  • 1/2 lemon (juice of (1.5 – 2 Tbsp))
  • 2 tablespoon dried parsley
  • 2 tablespoon parmesan cheese (grated)
  • 1 dash sea salt (to taste)
  • 1 dash Fresh ground black pepper (to taste)

Instructions
 

  • Heat oil over medium high heat then add garlic and onions, stirring for one minute. Add shrimp and scallops, stirring for two minutes.
  • Add wine, basil, red pepper, and chicken stock. Allow to simmer for two minutes. When cooked shrimp will turn pink and scallops will be opaque.
  • Add butter, lemon juice, salt, and pepper. Sprinkle with parsley and grated cheese.
  • Toss with rice or layer over pasta. Any extra juices may be used for dipping warmed bread.

Notes

  • I usually serve this on a bed of egg noodles with a basket of sliced baguette. Thanks to chef Mark Ford!

    • Nutrition

    Calories: 300kcal
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