| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Cklive17 |
1 |
Servings |
INGREDIENTS
| 2 |
T |
Olive oil |
| 2 |
T |
Unsalted butter |
| 2 |
|
Garlic cloves |
| 4 |
|
Shallots, minced |
| 4 |
c |
Canned tomatoes, coarsely |
|
|
chopped |
| 1/4 |
c |
Dry white wine |
| 1 |
t |
Green peppercorns |
|
|
Salt and pepper |
| 1 |
lb |
Medium shrimp, peeled and |
|
|
deveined |
| 1 |
lb |
Sea scallops, cut into equal |
|
|
size |
|
|
pieces |
| 1 |
T |
Heavy cream |
| 1 |
T |
Capers |
| 1 |
lb |
Spaghettini |
INSTRUCTIONS
In a large saute pan or skillet, melt the olive oil and butter over
moderately high heat. Add the garlic and the shallots and cook until
softened but not burned, about 3 minutes, stirring frequently. Add the
tomatoes, wine, peppercorns, salt and ground pepper. Over moderate
heat, cook, uncovered, until the sauce has thickened, about 20
minutes. Add the shrimp and scallops. Reduce the heat to moderately
low and simmer until the seafood is opaque and firm, about 5 to 10
minutes. Stir in the cream, add the capers, and heat through.
Meanwhile, in a large pot of boiling, salted water, cook the
spaghettini according to the instructions on the package. Drain and
turn out into a serving bowl. Add the sauce, toss gently and serve.
Yield: 4 servings Converted by MC_Buster. Per serving: 1651 Calories
(kcal); 68g Total Fat; (37% calories from fat); 179g Protein; 70g
Carbohydrate; 922mg Cholesterol; 2929mg Sodium Food Exchanges: 1/2
Grain(Starch); 24 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 11 Fat; 0 Other
Carbohydrates Recipe by: COOKING LIVE SHOW # CL9295 Converted by
MM_Buster v2.0n.
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