SHRIMP AND SCALLOP DIAVOLO
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
||Raw large size shrimp (21 - 25 shrimp, Reserve shells)
||Small Sea scallops; thawed
||Shallots finely chopped
||Garlic cloves, finely chopped
||Red pepper flakes
||Fresh lemon juice
||Fresh basil; chopped
||Fresh parsley; chopped
||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
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.
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.