Ingredients
- 1 pound sea scallops
- 1 pound medium shrimp, peeled and tails off
- 1/4 cup flour
- 1 1/2 teaspoons lemon pepper
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons butter
- 2 garlic cloves, chopped
- 1 small sweet onion, finely chopped
- 1 cup dry white wine or 1 cup vermouth
- 1 cup chicken broth or stock
- 1 (14 ounce) can petite-diced tomatoes with juice
- 4-6 ounces spiral pasta
How to Make
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Step 1: Combine lemon pepper and salt with flour and coat the scallops.
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Step 2: Preheat a large skillet over medium high heat, Add oil and butter. When butter melts into oil, add scallops. Saute until brown on each side, then remove from pan.
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Step 3: Add an additional drizzle of oil if needed and add the garlic and onion. Reduce heat a little and saute until onions are translucent, stirring frequently.
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Step 4: Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock and tomatoes. When liquids come to a bubble, add spiral pasta and cook 5-6 minutes, stir in shrimp and cook until pink and pasta is tender.
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Step 5: Return scallops to the pan and cook 2 to 3 minutes longer. Serve and enjoy.
We hope you enjoy this recipe!
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