Another Recipe for the Beach

Here is another recipe from Coastal Living.  Roger loves scallops.  He took such great care of me the last weeks of school, I wanted to make something he would enjoy before another week of traveling.  Paired with a  chilled Cava it was perfect for a summer supper outside.   He said it is one of his favorites.

 

Broiled Shrimp and Scallops

(Coastal Living)

6 servings

1/4 cup butter, cut into pieces

1/3 cup white wine

1 tablespoon fresh lemon juice

1 tablespoon Worcestershire sauce

3 garlic cloves, pressed  (I chopped)

pinch of dried crushed red pepper (I like heat...2 pinches maybe)

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

1 pound peeled and deveined shrimp (I left the tails on)

1 pound sea scallops (slice in half if more than 1 inch thick)

1 pint cherry tomatoes, halved

5 ounces baby spinach leave

French bread

Preheat broiler with oven rack 6 inches away from element.  Place butter in a large roasting pan, and place pan in oven just until butter melts.

Remove pan from oven, and stir in wine and next 6 ingredients.  Add shrimp, scallops and tomatoes, tossing to coat.

Return pan to oven, and broil 3 minutes.  Stir shrimp and turn scallops; broil 2 more minutes.  Remove pan from oven; and add spinach, tossing about 1 minute or until slightly wilted.  Serve with French bread.

I cut the recipe to two servings, and as usual didn't measure anything.  I  just don't measure.   I actually used grape tomatoes instead of cherry.  I think the next time I make this I will not add the tomatoes until the last two minutes.  I think I would prefer them to have a bit more bite.  


I don't eat a lot of bread, but oh you do need a nice crusty piece...this broth is amazing.

Bon Appetit' 

(photos are mine)