Wednesday, July 16, 2008

Shrimp and Scallop Scampi

When we stocked up at the wholesale club this past weekend we bought frozen shrimp and scallops along with our usual meat and fish. We both wanted something light for dinner so SP suggested scampi:

So as not to overcook the seafood, I got the pan pretty hot, added some oil and quickly seared the shrimp and scallops. I think I crowded the pan because they didn't really sear (more like steamed) but they were still sweet and bursty so I didn't mind too much.

After I removed the seafood from the pan I deglazed with a little white wine and then added some grated garlic. That cooked together for awhile before I whisked in some chicken stock, lemon juice, butter, and a mixture of chopped parsley, thyme and basil. It all came together nicely, although we both wished there was more sauce. That's always the problem we have with scampi over pasta - there's never enough sauce. Although I will say that I took the leftovers for lunch and since that consisted of the pasta at the bottom of the pan, it had a lot more sauce and was actually perfect. I guess I need to keep adding to the sauce until we can get that much in every serving.
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