Shrimp and Scallop Scampi Elaine & Craig

1/2 pound large shrimp
1/2 pound sea scallops
2 tablespoons butter or margarine
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 small tomato, diced
1 teaspoon chopped parsley

Shell and devein shrimp; rinse with running cold water. Rinse scallops with running cold water to remove any sand from crevices. Pat shrimp and scallops dry with paper towels.

In skillet over medium heat, in hot butter or margarine, cook garlic and crushed red pepper for 2 minutes, stirring occasionally. Increase heat to high; add shrimp, scallops and salt; cook 4-5 minutes until shrimp turn pink and scallops are tender. Add tomatoes; heat through.

To serve, spoon onto warm platter and sprinkle with chopped parsley.

4 servings

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