Seafood Lover’s Delight

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

Notice: you are using an outdated browser. Microsoft does not recommend using IE as your default browser. Some features on this website, like video and images, might not work properly. For the best experience, please upgrade your browser.