RICHMOND, Va – Chef Tom Schumaker from Commonwealth Senior Living demonstrated how to make a seared shrimp & scallops dish in a mushroom sauce.
SEARED SCALLOPS & SHRIMP IN MUSHROOM WINE SAUCE
321 CALORIES
YIELD FOUR (4) SERVINGS
INGREDIENTS:
* 1 POUND OF FRESH PEELED AND DEVAINED HEADLESS SHRIMP (16 TO 18 COUNT)
* 1 POUND FRESH SEA SCALLOPS
* 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL
* 2 TABLESPOONS FRESH BASIL
* 1 SMALL GARLIC CLOVE MINCED
* JUICE OF ONE (1) LEMON
* ¼ CUP CUT SPRING ONIONS
* 1 CUP FRESH CHERRY TOMATOES (ROUGH CUT)
* ½ CUP SLICED MUSHROOMS
* ¼ CUP WHITE WINE (YOUR FAVORITE)
PREPERATION:
IN A LARGE SKILLET HEAT OLIVE OIL, MINCED GARLIC, FRESH BASIL AND SPRING ONIONS… ADD SCALLOPS & SHRIMP UNTIL SHRIMP TURNS PINK… ADD CHERRY TOMATOES, MUSHROOMS & JUICE FROM LEMON…. DEGLAZE PAN WITH WHITE WINE….
SERVE:
SERVE ON A BED OF PASTA, RICE OR MIXED GREEN SALAD
