| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Olive oil |
| 6 |
lg |
Garlic cloves; minced |
| 1 |
lb |
Mushrooms; sliced |
| 2 |
tb |
Tomato paste |
| 1/4 |
c |
Dry white wine |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
lb |
Medium shrimp; peeled, deveined |
| 1 |
bn |
Green onions; sliced |
| 1 |
lb |
Bay scallops |
| 1/3 |
c |
Chopped fresh parsley |
INSTRUCTIONS
Melt butter with olive oil in heavy large skillet over medium heat. Add
minced garlic cloves and saute 1 minute. Increase heat to high, add sliced
mushrooms and saute until just beginning to soften, about 5 minutes. Add
tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice
and bring to boil. Add shrimp and sliced green onions and stir 1 minute.
Add scallops and stir until shrimp and scallops and stir until shrimp and
scallops are cooked through, about 3 minutes. Season to taste with salt and
pepper. Sprinkle with chopped fresh parsley and serve immediately.
Serves 6.
Bon Appetit November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Bibles that are falling apart are usually owned by people who aren’t.”