Tonight's Dinner: Shrimp and Scallops with Wine and Vegetables
Jeff's Rating: 4.5 Yums Left Over Ratings: Edit: 4.5 Yums, and I ate them cold!
Things you need that aren't food: Standard kitchen stuff
This was pricey in terms of cost of the seafood, about $17 bucks of seafood, but when you consider it's going to be four meals...the price is worth it.
1 pound uncooked medium shrimp in shells
2 tablespoons olive oil (or vegetable oil) (use olive oil, trust me)
1 clove garlic, finely chopped
2 medium green onions, sliced (about 2 tablespoons, or not more than 3)
1 tablespoon chopped fresh parsley or 1 teaspoon parsley flakes
1 pound sea scallops, cut in half
1/2 cup dry white wine or chicken broth (I used a really cheap bottle of Sutter Home 2006 Sauvignon Blanc $5 great for cooking; we drank it with the meal too and it was ok, not awesome or even really good, just ok)
1 tablespoon lemon juice (I was lazy and used the bottled stuff not fresh)
1/4 to 1/2 teaspoon crushed red pepper
1. Peel the shrimp. Devein them if you need too. Cover and refrigerate.
2. Heat the oil in a nonstick skillet over medium heat. Cook the garlic, onions, carrots, and parsley about 5 minutes, stirring occasionally, until the carrots are crisp-tender.
3. Stir in the shrimp, scallops and remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until the shrimp are pink and firm and the scallops are white.
This was really tasty! I would have given it 5 yums but my shrimp were not of the best quality, and I think the dish suffered because of it. I would have really liked to garnish this dish quite a bit more than I did, I used dried parsley instead of fresh and I think that was a mistake, not from a flavour standpoint, but because of the garnishment capabilities of fresh herbs. I think another really nice touch would have been to roast strips of red pepper in olive oil at 300 degrees for about 20-25 minutes, then place these over top of the dish. Roasted red pepper has an amazing taste that pairs really well with seafood, especially cream and wine based sauces. I was going to open a bottle of Trefethen Chardonnay but I figured the Sauvignon Blanc would be alright, and it was. At the store they had a little section where you could buy small bottles of white and red "cooking wine" which might have been a good idea, but I prefer to use the real deal for one reason or another.
I took some pictures:
The whole ensemble!
Close-Up on the Main Course
One of my signature salads, this was a great compliment to the main course
I hope you enjoyed tonight's entry and I look forward to posting much more. If you have any requests or recipes for me to try out, please let me know. I love to try new things and all sorts of cooking styles.