|The dish that really started all the bitching. Uh, I mean, peer-pressure.|
Shrimp & Scallops in Basil Cream Sauce on PenneYou will need:
Medium frying/saute pan (heh. but you knew that, right?)
5 large scallops
10 large shrimp, peeled
4 "Baby Bellas" (or "adult" portabellas :) ), chopped
3 green onions, chopped
1-2 tsp garlic, minced
1 cup asparagus, chopped
2-3 TBS butter
1 cup cream or 1/2&1/2 or combination
2-3 TBS flour
Salt and pepper to taste
2 TBS basil, chopped
Pasta of your choice, cooked as directed on package
Notes: I used 1/2 cup cream, 1/2 cup half-n-half; asparagus was from my garden; basil was frozen, from last year (fresh or good dried basil would probably be ok here). I also used about a teaspoon of Sel Gris aux Herbes (thank you Stevie B), a gray salt with herbs for those with no French (like me).
In small bowl, whisk cream, flour, salt and pepper.
On medium heat, melt butter and saute green onion and garlic for a few minutes. Add seafood and veggies, stir and saute until shrimp is pink and scallops are opaque. Do not drain liquid!
Add cream mixture and mix well with the "scallop juice" in pan. As this thickens, add basil and continue to stir. Add additional cream if sauce is too thick.
Serve over pasta. Should be enough for 2 hungry people or 3 medium-hungry people.