quick easy dinner esp. if you do a little prep work ahead.
What you will need…
1/2 lb peeled and deveined shrimp
1/2 lb scallops
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
5 teaspoons canola oil
2 garlic cloves-chopped
1/2 cup dry vermouth
3 tablespoons fresh chopped parsley
2 tablespoons fresh lemon juice
2 tablespoons butter
4 teaspoons capers
Pat dry shrimp and scallops. salt and pepper
Place large skillet on high heat.
Add 1 tablesoons of the oil to swirl and swish to coat.
Cook scallops and shrimp aprox 3 minutes or until done.
Remove and place in dish. keep warm.
Reduce heat to medium.
Add garlic to pan.cook 10-15 seconds
Add vermouth. Scrape to loosen browned bits.Cook 2-3 minutes or until reduced by 1/2. Add lemon juice and capers. pour in warm bowl and set aside.
Heat remaining 2 teaspoons oil. add spinach and saute until wilted/
place shrimp/scallop on top of whole grain pasta/brown rice or pasta of choice. spoon sauce over seafood.
( I sprinkled with a little fresh grated parm. cheese)
I Served with fresh baby leaf mixture with Asiago and garlic dressing
now heres a good chuckle for you…
decided to make a pineapple “upside down” cake for donnie this morning…one of his fav’s
mixed up the batter…greased the pan…brown sugar to the bottom…pour in the batter…place fruit very nicely on top…you know…cherries…pineapple…(I used pineapple chunks because didnt have any slaices)…placed in oven on 350…peak in…crap…did I say I put the fruit on T