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Shrimp and Scallop Scampi

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By Lobster Anywhere

Posted July 23rd, 2007

FabulousFoods.com Recommends: Rick Stein's Complete Seafood: A Step-by-step Reference, by Rick Stein, (2008, Ten Speed Press)

Rick Stein's Complete Seafood: A Step-by-step Reference

Servings:	2
Author Notes:	This wonderful recipe was given to us by the nice folks at LobstersAnywhere.com. This company delivers the finest in Atlantic Coast seafood, overnight anywhere in the continental United States. Order Maine Lobsters, jumbo shrimp, steamers, mussels, scallops and New England clam chowder by the pound, as well as special gift packages and corporate gifts. This recipe is great served with rice pilaf. You can also make it a day ahead of time and reheat.
Ingredients:	4 jumbo shrimp 4 jumbo sea scallops 3 tablespoons olive oil 1 small onions, diced 1 teaspoon minced garlic 1/2 cup sliced mushrooms 3 tablespoons flour 1/2 cup white wine 1 teaspoon lemon juice 1/4 cup butter 1/8 teaspoon salt 1/8 teaspoon pepper 2 tablespoons fresh minced parsley 1/2 cup salad croutons
Instructions:	Clean and devein shrimp, split lengthwise. Slice scallops in half lengthwise. Heat olive oil in large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes. Add the mushrooms and flour and sauté for 2 minutes. Add the white wine and lemon juice. Simmer until a light sauce forms. Add the seafood. Cook for 3-5 minutes. Add the butter and stir until it melts. Add the chopped parsley. Serve over rice. Sprinkle the salad croutons on top.