We're Goin' Surfin'

Haven't had scallops in a very long time, the price of them has been up, so I don't buy!  While shopping I found some at a reasonable price, and surprised the hubby when he came home from work to a nice seafood dinner.  After all, he does work hard and pay the bills.

Rather than putting them in a pasta dish, I made the scallops with shrimp in a white wine butter, garlic and dill sauce.  YUM-O!  He loved them, but then again he loves everything I make, I'm a lucky girl I guess, or he just says that so he doesn't have to make reservations! Whatever....

Recipe below.

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Rinse the scallops and pat them dry on paper towels.

 Season with salt and pepper.  Over medium high heat add 1 tablespoon of extra virgin olive oil and 1 tablespoon of butter to a skillet until it melts.

 Add the scallops cook for a 1 1/2 minutes on each side, remove from pan. Drain some of the liquid off.  Return pan to the heat.

 Here comes the flavor!  White wine, garlic, butter, lemon and fresh dill.

 Mix a slurry of flour and water to thicken the sauce or you could use heavy cream.

I served the scallops and shrimp with roasted fresh french green beans and grape tomatoes, seasoned with olive oil, himilayan pink salt and pepper.

 

My other side dish, roasted purple and red potatoes with herb seasoning and olive oil.

So, this was dinner last night.  Tender, juicy, scallops and shrimp.  If I do say so myself, it was fabulous and looks pretty good too!

 I also served multi grain dinner rolls, trying to keep it healthy.

Sea Scallops and Shrimp In White Wine Lemon Sauce

Ingredients

2 tablespoon extra virgin olive oil

2 tablespoon butter

1 lb sea scallops

1 lb cooked, peeled, deveined shrimp

3 cloves minced garlic

Juice of 2 small lemons

1/2 cup white wine

2 tablespoons chopped fresh dill
salt and pepper

2 tablespoons flour mixed with 1/2 cup water (or use Wondra)

Directions

In a large skillet over high heat, heat 1 tablespoon each of the olive oil and butter.  Rinse the scallops and pat them dry. Rinse the shrimp and set aside.  Add the scallops to the hot pan and cook for 1 1/2 minutes on each side. Remove from pan.  If there is a lot of water from the scallops drain some of it off. Lower heat to medium.   Add the other tablespoon of olive oil and butter, saute garlic until fragrant, but do brown. Add the lemon juice, white wine (I usually remove from flame to do this, it's safer), chopped dill and salt and pepper. Cook for 15 minutes.  Whisk in the flour/water slurry to thicken the sauce.  Add the scallops back in along with the cooked shrimp and simmer until heated through, about 2 minutes.  Makes 4 servings.