Godfrey’s Pan Seared Shrimp and Scallops in a Light Lobster Cream

Todd Simcox

Updated 12 months ago

Ingredients:3 shrimp, peeled and deveined3 scallops1 ½ T butter½ teaspoon minced shallots½ minced garlic½ oz. white wine1 t lobster base3 oz. heavy cream5 oz. cooked linguinepinch of saltpinch of pepperfresh parsley, mincedDirections:1. Clean the shrimp and rinse under cold water.2. Rinse scallops under cold water.3. Melt butter in a skillet over medium heat.4. As butter melts add the shrimp and scallops5. Cook scallops until they have a light golden color on both sides and the shrimp until they turn pink in color. Be careful not to overcook.6. Add the white win and lemon juice.7. Add the lobster base and stir to incorporate.8. Add the heavy cream and simmer for 1 minute.9. Add the linguine and toss with the sauce and seafood to coat the pasta.10. Add the parsley and stir one more time.11. Place the pasta in the center of a dinner plate and put the seafood around the pasta.12. Enjoy!


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