This delicious shrimp and scallop dish will impress your family and friends. To simplify matters you can prepare the sauce the day before and then add the seafood just before serving. Serves 4

1/2 cup White wine 125 mL
1-1/2 lb Raw large size shrimp (21 - 25 shrimp, Reserve shells) 750 g
1/2 lb Small Sea scallops; thawed 375 g
1/4 cup Butter 50 mL
1/2 cup Olive oil 125 mL
8 Shallots finely chopped 8
4 Garlic cloves, finely chopped 4
1 tsp Dried thyme 5 mL
1 tsp Red pepper flakes 5 mL
1 tsp Dried oregano 5 mL
1-1/2 cups Chopped tomatoes 375 mL
1/2 cup Fresh mushrooms 125 mL
1/4 cup Fresh lemon juice 50 mL
1/4 cup Fresh basil; chopped 50 mL
1/4 cup Fresh parsley; chopped 50 mL
Salt and pepper to taste

Day Before; Thaw Shrimp in Fridge, remove shell and tails, place peeled shrimp in covered container and return to fridge.
  • Heat a small saucepan over medium-high heat, when the pan's hot, add 1 tablespoon olive oil, the shrimp shells and tails and saute until the shells turn red, about 1 minute. Add 1/2 cup wine and bring to a boil. Reduce the heat to low and simmer the stock for 10 minutes, strain through strainer. Turn off the heat and let the stock sit for 30 minutes for the flavor to deepen.

  • Heat a large skillet over medium-high heat, add butter and oil. When hot add shallots, garlic, thyme, oregano, and crushed red pepper and saute for 1 minute. Pour in the strained shrimp wine stock and bring it to a boil, scraping the bottom of the pan to dissolve any browned bits that may be there. Add tomatoes and mushrooms; cook stirring for 5 more minutes.
    Refrigerated until the next day


Day of; about 20 minutes before serving
  • Set oven to Broil.
  • In a large cast iron frying pan, add the sauce and heat until hot. Remove from burner.
  • Stir in lemon juice, parsley and basil. Salt and pepper to taste.
  • Add shrimp and scallops, mix a bit, leaving the shrimp ad scallops near the top so they broil nicely.

  • Broil, 6 to 8 inches from heat for about 10 minutes, or just until shrimp and scallops are tender.(Do ot overcook) Remove from oven


  • Meanwhile, bring a large pot of salted water to a boil. Cook 1 lb linguini pasta to al dente. about 10 minutes. to serve, spoon this delicious DIAVOLO sauce on top. Serve with salad and hot crusty bread.

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