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Pan Saute Shrimp and Scallop Recipe
Serve this shrimp and scallop dish over pasta or rice |
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It's going to take you longer to prep everything than it is to cook this great shrimp and scallop recipe. If you are going to use sea scallops, I would suggest that you use at least a jumbo shrimp (21 to 25 per lb or extra jumbo shrimp (16-20 per lb) to make the cooking time about the same.
If using bay scallops you could use a smaller shrimp like a medium (41 to 50 per lb) or medium large (36 to 40 per lb).
Ingredients
- 1 pound shrimp peeled and deveined
- 3/4 pound scallop
- 1/2 pound lump crabmeat
- 8 oz fresh mushrooms
- 6 green onions (chopped)
- 2 cloves garlic(chopped)
- 1/4 cup butter
- 1/4 cup extra virgin olive oil
- 1 can sliced water chestnuts drained (8oz)
- 1/2 cup red bell pepper (finely chopped)
- 1 tablespoon Worcestershire sauce
- fresh chopped parsley for garnish
- salt and pepper to taste
Directions
- Preheat a large skillet over medium high heat
- Add butter and olive oil
- Saute onions, peppers and garlic about 1 minute
- Add the mushrooms
- Add all the remaining ingredients
- Cook for about 6 to 8 minutes or until your shrimp and scallops are opaque
- Serve over rice or pasta
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