As promised My first entry in the Friday Food Chapter.
Living in the Pacific Northwest again I am aware of fresh seafood which my husband & I both love. Sweet Bay Scallops and Shrimp are probably our favorite tied with Dungeness Crab. The recipe I created is a blend of one I found in a Northwest cookbook (creator
unknown) and adusted to my my liking and it is printed below. The
cooking time was under 30 minuites. I hope you enjoy it as much as we did. Please feel free to leave your review in my comment space.
Northwest Scallops & Shrimp with Sweet Peppers.
12 oz spaghetti
1/2 cup salted butter
1/4 good olive oil
1 each-small green, red & yellow sweet peppers
2 cloves of garlic minced
1/2 tsp red pepper flakes
1-pound large raw shrimp, peeled & devained
3/4 lb petite bay scallops
1 can chicken broth
3/4 cup chopped cilantro
1/2 cup fresh grate dparmesan cheese
salt & pepper to taste
With zester, cut the peel from lemon and slice into fine shreds
Reserve zest & juice
Cook spaghetti in water for about 9 minutes until al dente
Drain, rinse and drain again
Heat butter & olive oil in a 12 inch skillet on med-high heat
Add all sweet peppers, garlic & hot pepper flakes
Cook stirring about 1 minute. Remove peppers and add scallops, shrimp and lemon zest and shreds to the empty skillet.
Stir for 2 minutes, add chicken broth cover and leave for about 5 minutes until shrimps have cooked, they will turn pink and the scallops will be opaque. Be careful not to over cook the seafood.
Return Pasta to the pan you cooked it in and top with the scallops, shrimp and peppers and lemon threads.
Toss with cilantro and salt & pepper to taste.
Turn heat to low to heat intil hot.
Serve immediately topping each serving with parmesan cheese.
I pared this dish with a Barefoot Pinot Grigio.
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