©2024
AuthorDartagnan"a surprisingly simple and delicious Italian seafood dish that everyone will love! Prepared by Chef Bloom himself."
Begin with 2 small skillets (large enough to hold the amount of scallops and shrimp separately)
Add the 1/2 tablespoon per person to the scallop pan and begin heating, letting come to a light brown and foaming. Season one side of scallops with Counter Seasoning to taste.
While scallops are cooking, heat second pan and melt butter until light brown. Continuing to mind scallops, if they punch back when touched, remove pan from heat. If there are thinner scallops in the bunch, set thin ones on top of thicker. Let rest.
Season one side of shrimp and place seasoning side down in the second pan of heated butter. Let sauté a couple of minutes, season and flip. Finish on the other side until just pink. Add in scallops and their pan juices. Sauté another minute, remove from heat.
If having with Pasta, consider using pan juices to finish pasta before plating.
Ingredients
Directions
Begin with 2 small skillets (large enough to hold the amount of scallops and shrimp separately)
Add the 1/2 tablespoon per person to the scallop pan and begin heating, letting come to a light brown and foaming. Season one side of scallops with Counter Seasoning to taste.
While scallops are cooking, heat second pan and melt butter until light brown. Continuing to mind scallops, if they punch back when touched, remove pan from heat. If there are thinner scallops in the bunch, set thin ones on top of thicker. Let rest.
Season one side of shrimp and place seasoning side down in the second pan of heated butter. Let sauté a couple of minutes, season and flip. Finish on the other side until just pink. Add in scallops and their pan juices. Sauté another minute, remove from heat.
If having with Pasta, consider using pan juices to finish pasta before plating.