From
Robert Irvine / Food Network
Prep Time
25 min
Cook Time
20 min
Servings
8
Ingredients
1/4 c. olive oil
2 Tbsp olive oil
5 cloves garlic, finely chopped
4 cloves shallots, chopped
2 c. white wine
2 Tbsp chopped fresh parsley leaves
2 Tbsp chopped fresh basil; sprigs for garnish
1 tsp chopped thyme
2 c. heavy cream
1-1/2 lbs seas scallops
1-1/2 lbs 16/20 shrimp
1/2 c. grated Pecorino Romano
1-1/2 lbs cooked pasta or rice
Directions
In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes
Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half
Using a fine strainer, strain the reduction into a clean saucepan and add the cream
Over low heat, let the sauce reduce to medium thickness
To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place
Then use the same pan to saute shrimp just until pink, and remove to the utility platter
Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top
Transfer to a serving dish, and sprinkle with cheese, as garnish
Arrange shrimp and scallops on top and garnish with basil sprigs
Variations
Cutting the recipe in half makes plenty for 2 and still have left-overs
I tend to use the sauce from the recipe and make with any type of seafood