Shrimp and Scallops
Here's an elegant and romantic -- and let's not forget easy -- dinner for two. The recipe calls for large shrimp and scallops; simply increase the quantities and cut back a bit on the cooking time if you choose smaller shellfish.
Credit: Michael Symon
Servings: 2
Ingredients:
* 2 tablespoons olive oil
* 3 sea scallops, patted dry
* 3 large shrimp, cleaned and deveined, tails on
* 1 shallot, minced
* 1 ounce chicken stock
* 1 orange, juiced
* 1 teaspoon fresh rosemary, minced
* 1 tablespoon butter
* Salt and fresh cracked pepper
* Orange or black tobiko caviar (optional)
Directions:
Heat the oil in a medium or large skillet over medium heat. Season the scallops and shrimp with salt. When the pan is hot, add the scallops and shrimp and brown for 2 minutes per side. Remove the pan from the heat and add the shallot. Place the stock and orange juice in the pan and return to the heat. Reduce by half. Remove the shellfish from the pan. Add the rosemary and whisk in the butter until smooth, add the shellfish back to the pan and then serve on a warm plate. Top with the tobiko caviar, if using.
