Shrimp & Scallop Recipe
Sweet Corn, Asparagus, Peas, Spinach, Parmesan, White Truffle Oil
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Ingredients
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Seafood
Vegetables
Dairy
Oils
Seasoning
Method
Preparation
- 1
Prepare the Seafood
Rinse the shrimp and scallops under cold water. Pat dry with paper towels and season with salt and black pepper.
- 2
Prepare the Vegetables
If using fresh sweet corn, cut the kernels off the cob. Trim and cut asparagus into 1-inch pieces. If using frozen peas, thaw them under running water.
Cooking
- 3
Sauté the Seafood
In a large skillet, heat 1 tablespoon of white truffle oil over medium-high heat. Add the shrimp and scallops. Sauté for 3-4 minutes until they are opaque and cooked through. Remove from the skillet and set aside.
- 4
Cook the Vegetables
In the same skillet, add the remaining tablespoon of truffle oil. Add the asparagus, sweet corn, and peas. Sauté for about 5 minutes until the vegetables are tender but still crisp.
- 5
Add Spinach
Add the fresh spinach to the skillet and cook for an additional 2 minutes until wilted.
- 6
Combine Ingredients
Return the cooked shrimp and scallops to the skillet. Stir in the grated Parmesan cheese and mix well to combine all ingredients. Cook for another minute to allow the cheese to melt slightly.
Serving
- 7
Plate the Dish
Serve the shrimp and scallop mixture warm, drizzled with extra white truffle oil if desired. Enjoy!
