Sautéed Shrimp & Scallops Recipe
Served with a sundried tomato cream sauce over rice
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Ingredients
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Seafood
Sundried Tomato Cream Sauce
Rice
Method
Cooking Rice
- 1
Prepare the Rice
In a medium pot, bring 2 cups of water to a boil. Add 1 cup of long-grain white rice and 0.5 teaspoon of salt. Stir, cover, and reduce heat to low. Let it simmer for about 18 minutes or until the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes.
Sundried Tomato Cream Sauce
- 2
Sauté Garlic and Sundried Tomatoes
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute. Stir in 1 cup of chopped sundried tomatoes and cook for another 2 minutes.
- 3
Add Cream and Parmesan
Pour in 1 cup of heavy cream and bring to a gentle simmer. Stir in 1 cup of grated Parmesan cheese and mix until smooth. Season with salt and black pepper to taste. Remove from heat and stir in 0.5 cup of chopped fresh basil.
Cooking Seafood
- 4
Sauté Shrimp and Scallops
In a large skillet, heat a little more olive oil over medium-high heat. Add the 1 pound of shrimp and 1 pound of scallops to the skillet. Cook for about 2-3 minutes on each side until they are opaque and cooked through.
- 5