Shrimp and Scallop
Scampi
Source:
St. Louis Post-Dispatch, July 12, 1987
Yield:
1 serving
Ingredients
-
4 large shrimp with tails on
(16 to 20 count)
-
1/3 cup scampi butter (see
recipe)
-
3 oz scallops (30 to 40 count)
(see note)
-
1 tomato wedge
-
3/4 cup cooked rice
-
Lemon wedge and chopped fresh
parsley, for garnish
Preparation
Peel and devein shrimp, leaving
last joint and tail on.
Melt scampi butter in skillet; add shrimp and scallops. Saute about
2 minutes, or until pink and about three-fourths cooked. Watch
carefully so that butter does not burn. Add tomato wedge; continue
to saute about 2 minutes, or until seafood is fully cooked. Garlic
in butter should be a golden color when dish is completed.
To serve: Place cooked rice on serving dish. Arrange one shrimp,
tail up, in each corner of dish. Place scallops in center of dish.
Place tomato wedge next to scallops. Pour any remaining butter sauce
in skillet over seafood and rice. Garnish with lemon wedge and
chopped parsley.
Note:
Shrimp and scallops need to be similar in size so the cooking time
will be equal. Scallops should be about the size of a quarter and
about 1/2-to 3/4-inch thick; cut large scallops into pieces, if
necessary.
Scampi Butter
-
1 tsp finely minced fresh
garlic
-
1 tsp olive oil
-
1/2 cup (1 stick) butter,
softened
-
2 tsp finely minced fresh
garlic
-
Scant Tbsp finely diced
shallots
-
1/3 cup finely chopped, lightly
packed fresh parsley
-
Scant 1/4 tsp freshly ground
black pepper
-
Dash ground mace
-
2 Tbsp beef stock
-
1/4 tsp hot pepper sauce
-
1/4 to 1/3 tsp fresh lemon
juice
-
2 Tbsp Chablis wine
The day before, finely mince 1
teaspoon garlic. Add garlic to olive oil and marinate overnight.
(Can be done at last minute, but the flavor won't have time to
develop.)
The next day, mix butter and 2 teaspoons finely minced garlic; whip
until well blended. Add shallots, parsley, pepper and mace. Add
olive oil mixture, beef stock, hot pepper sauce, lemon juice and
wine. Mix well.
Store in refrigerator and use as needed.
Yield: About 1 1/8 cups
