Ingredients:
- ½- ¾ pound sea scallops, left whole (about 8-12 scallops)
- 1 pound raw large shrimp tails removed (about 18 -24 shrimp)
- Kosher salt and ground black pepper
- 2 tablespoons unsalted butter
- 1 shallot, finely minced (about 1 tablespoon)
- Zest of 1 lemon
- Juice of 1 lemon
- ½ cup white wine
- 1 tablespoon finely minced fresh dill
- Pinch of kosher salt
- 1/8 teaspoon smoked paprika
Pat the scallops and shrimp dry with a paper towel. Lightly sprinkle both sides with salt and pepper.
Heat a non-stick large sauté pan to medium. Add the scallops, about 4-5 at a time, brown one side for about 3-4 minutes, then turn over and brown other side. Remove to a platter. Continue the process with remaining scallops and shrimp.
In the same pan, heat the butter; sauté the shallot for 1 minute, add the lemon zest, juice, wine, dill, salt and paprika. Cook for 1 minute, reducing slightly. Add the seafood to pan and shake until well coated.
Serve over the couscous and Swiss chard. Serves 4-6, allowing 2 scallops and 3 shrimp per person.
- 1 cup instant couscous
- 2 cups chicken or vegetable broth or water
- Pinch of kosher salt
- 1 tablespoon unsalted butter
- 2 tablespoons chopped Italian parsley
Add the couscous to a saucepan of boiling broth or water to which the salt has been added. Reduce heat to low; cover. Cook 3 minutes, stirring often. Remove from heat, add the butter and parsley. Allow to sit for 5 minutes. Fluff with a fork. Serves 4-6.
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