Shrimp and Scallops in Garlic Cream Sauce

Name: Shrimp and Scallops in Garlic Cream Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 680 grams cooked pasta or rice, for an accompaniment; 2 Tbsps chopped fresh basil leaves, plus sprigs for garnish; 2 Tbsps chopped fresh parsley leaves; 5 cloves garlic, finely chopped; 473 milliliters heavy cream; 59 milliliters olive oil, plus 2 tablespoons; 118 milliliters grated Pecorino Romano; 680 grams (20/30 count) sea scallops; 4 cloves shallots, chopped; 680 grams (16/20 count) shrimp peeled and deveined with tails left on; 1 teaspoon chopped thyme leaves; 473 milliliters white wine

Shrimp and Scallops in Garlic Cream Sauce is a pescatarian main course. One portion of this dish contains around 26g of protein, 32g of fat, and a total of 562 calories. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of shallots, shrimp, parsley leaves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Special equipment: A fine strainer

Equipment you will use

Sieve

In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes. Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half. Using a fine strainer, strain the reduction into a clean saucepan and add the cream. Over low heat, let the sauce reduce to medium thickness. To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place. Then use the same pan to saute shrimp just until pink, and remove to the utility platter.

Ingredients you will need

Olive Oil

Sauce

Scallops

Parsley

Shallot

Garlic

Shrimp

Basil

Cream

Thyme

Wine

Cooking Oil

Equipment you will use

Sauce Pan

Sieve

Frying Pan

Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top.

Ingredients you will need

Cream Sauce

Scallops

Shrimp

Pasta

Rice

Equipment you will use

Frying Pan

Transfer to a serving dish, and sprinkle with cheese, as garnish. Arrange shrimp and scallops on top and garnish with basil sprigs.

Ingredients you will need

Scallops

Cheese

Shrimp

Basil

Equipment

Sieve

Sauce Pan

Frying Pan

Ingredients

Servings:

680grams

cooked pasta or rice, for an accompaniment 2Tbsps

chopped fresh basil leaves, plus sprigs for garnish 2Tbsps

chopped fresh parsley leaves 5cloves

garlic, finely chopped 473milliliters

heavy cream 59milliliters

olive oil, plus 2 tablespoons 118milliliters

grated Pecorino Romano 680grams

(20/30 count) sea scallops 4cloves

shallots, chopped 680grams

(16/20 count) shrimp peeled and deveined with tails left on 1teaspoon

chopped thyme leaves 473milliliters

white wine

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Zind-Humbrecht Calcaire Pinot Gris. It has 4.7 out of 5 stars and a bottle costs about 46 dollars.