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Shrimp and Scallop Medley

Updated on March 29, 2009

Here's a low fat recipe for a delicious seafood combination- shrimp and scallops. While I enjoy both, I prefer shrimp to scallops. Mixing the two together makes for a spendid combination.

At your local supermarket the prices of these seafood can vary. I use regular sized as opposed to jumbo shrimp which can be much more pricey. A pound is a pound, but a pound of jumbo shrimp might cost $10.99 and a pound of smaller shrimp, $4.99 as they did the last time I went to the market. Similarly, it's best to look for a good sale on your scallops. You will want the scallops to be a fair size.

Place the scallops and shrimp in a skillet with a tablespoon of extra virgin olive oil. Saute them over medium heat, flipping over frequently for near ten minutes. Then add tomato sauce and all other ingredients, cover skillet with lid and reduce heat to low. Heat for ten additional minutes. Remove from heat promptly.

Prepare linguine or fettuccine separately according to box directions or if you choose, make homemade pasta.

Pour the shrimp and scallop medley over a serving of the pasta on a plate.

Done. Enjoy your meal!

1 cup tomato sauce (pure)

2 teaspoons oregano

a pinch of salt

1/4 cup garlic cloves, minced

1 pound scallops

1 pound peeled raw shrimp

2 cups fettucine or linguine

3 tablespoons olive oil

Note: Haven't got any pics right now. The next time I cook this dish, will add pics. Meanwhile, you can check out a similar recipe with pics here: http://hubpages.com/hub/Shrimp-Fettuccine-with-Garlic-Butter-Sauce

Poll

What's your favorite type of seafood?

See results

 The videos below are great resources. The chef at Tavern on the Green in New York City displays beautiful culinary presentation of scallops. He cooks with Jurassic salt which is from the Himalayas and millions of years old. He does not recommend the frequent flipping of the scallops because he wants to achieve one pan seared side for proper presentation (and his scallops are not hidden in the tomato sauce).

I also agree with what is said in the second video. Many people do not try to cook scallops because they think it will be difficult, but it is really very easy.

If you are cooking a lot, you might want to use a couple of different pans instead of just one, as the second video suggests. 

 

Comments

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    • Journey * profile imageAUTHOR

      Nyesha Pagnou MPH 

      9 years ago from USA

      Hi Peggy W, thanks for reading this hub and commenting. Thanks also for participating in the survey! -Journey *

    • Peggy W profile image

      Peggy Woods 

      9 years ago from Houston, Texas

      I voted in your survey and just chose tilapia because we probably eat it more often at home, but we also love shrimp, salmon, etc. You could add another category......."many or all of the above" and I would have clicked on that one.

      Thanks for the recipe!

    • Journey * profile imageAUTHOR

      Nyesha Pagnou MPH 

      9 years ago from USA

      Thanks Tom. I appreciate your comment. -Journey*

    • Tom Rubenoff profile image

      Tom Rubenoff 

      9 years ago from United States

      Sounds delicious!

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