One simple pasta dish captures some of the best summer has to offer.
ALICIA ROSS FOR KITCHEN SCOOP Enlarge
It is said we feast with our eyes first, and we all know how true that is when we are served a beautiful presentation at our favorite restaurant. We can taste it before the first bite. There’s an art to plate presentation, and using the freshest ingredients that are bright and beautiful is the first key. Then not over-cooking them is the next step.
The secret to success with today’s recipe, Summer-Style Shrimp and Scallops, is prepping all of your ingredients before you begin to cook. That way, everything is ready to toss into the skillet at just the right time. This dish goes together in less than 10 minutes when you have everything ready before you begin.
In culinary circles, having all your ingredients chopped, diced, and snipped is called “mise en place.” Most of us don’t have a staff to prepare our ingredients, so throw on your favorite tunes and grab your best knife and before you know it, your “mise en place” is ready to go.
Follow the descriptive qualifier beside each ingredient below; it’s all you need to know before prepping your ingredients. I find it helpful to line a jellyroll pan with a sheet of parchment and place my ingredients in small piles as I chop them. Tiny bowls also work and they’re pretty, but who wants those extra dishes? Give “mise en place” a whirl. Tonight, you’re the executive chef in your kitchen.
Summer-Style Shrimp and Scallops (served over linguine)
Fresh spinach salad
Toasted garlic bread
Summer-Style Shrimp and Scallops
Start to finish: 30 minutes; ingredient prep: 20 minutes; cooking time: 10 minutes
Yield: 2 servings
4 ounces linguine noodles
2 tablespoons unsalted butter, divided use
1 teaspoon olive oil
Salt and black pepper to taste
4 jumbo shrimp (peeled and deveined, tails attached if desired)
4 large sea scallops (rinsed and patted dry)
¼ cup dry white wine
2 small shallots, peeled and finely chopped
2 cloves garlic, peeled and coarsely chopped
2 medium Roma tomatoes, unpeeled, seeded and diced
1 tablespoon finely snipped fresh chives
1 tablespoon finely chopped fresh Italian parsley
¼ cup green onions, finely sliced
Juice from ½ large lemon (about 2 tablespoons)
Cook linguine according to package directions; drain and set aside.
Meanwhile, prepare all ingredients according to ingredient list and set aside.
Melt 1 tablespoon butter and 1 teaspoon olive oil over medium heat in a skillet. Add salt and pepper to shrimp and scallops. When butter is sizzling, place shrimp and scallops in skillet and cook for 2 to 3 minutes, uncovered. Then turn and cook for 2 to 3 more minutes, uncovered. Adjust heat as necessary so butter does not burn. Depending on the size of your scallops, they may need to cook longer than your shrimp. When both are lightly browned and opaque throughout, remove to a plate. Tent with foil to keep warm.
Add wine to the pan and scrape up the brown bits. Add shallots and garlic to the wine in skillet, stir and cook on medium for 2 minutes. Add tomatoes, chives, parsley and green onions. Stir and toss just until onions and parsley begin to wilt, about 30 seconds.
Remove pan from heat. Add lemon juice to the vegetables and stir. Swirl in slowly the remaining butter to create sauce.
To serve, divide the linguine between 2 pasta plates and top each with 2 scallops and 2 shrimp. Spoon the pan sauce equally over each plate and serve immediately.
Approximate values per serving: 528 calories, 17 g fat (8 g saturated), 143 mg cholesterol, 30 g protein, 58 g carbohydrates, 4 g dietary fiber, 305 mg sodium.
Contact Alicia Ross at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or send email to firstname.lastname@example.org. Visit the Kitchen Scoop website at www.kitchenscoop.com.
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