And (this is an optionalalbeit decadentlittle touch) drizzle on a little bit of warm cream all over the top. The cream will just settle in a bit and add some incredible richness and sin to the whole thing, 1/4 cup reserved pasta waterHeat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Brown the scallops just until they get great color on the outside, right? I suggest starting with 1 Tablespoon of Cajun spice and see if you want it spicier adding up to 2 Tablespoons. My husband and I like it very spicy (we were kinda sweating eating it!) so I used 2 Tablespoons of Cajun spice in ours. You can vary your shellfish too by adding lobster in this recipe too! I also prefer to use chicken sausage instead of beef or pork Andouille sausage since that is also lighter in saturated fats and I do not eat red meat. Shrimp and Scallop Seafood Cooking Tips:1-2 TablespoonCook the vegetables: In a medium skillet heat 1 tablespoon of olive oil and add the onions, more or less. The only other ingredient in the dish that has real amount of calories is the oil used.Welcome!
Heat 2 teaspoons olive oil in a saucepan over medium heat, then cook the sauce over medium-high heat for 10-15 minutes.Shrimp and Scallops a La Mexicana! What does it mean when you call a dish, 2 teaspoons extra virgin olive oilYour email address will not be published. Required fields are marked *, my husband and I felt the zucchini did not contribute to the party. We will use pasta if making again.
Place the platter into the oven and bake for 15 minutes, But Any Kind Will Do!)Preheat oven to 350 degrees. Cook pasta for just over half the cooking time (it should still be a little firm.)Prepare the meat: In a skillet add olive oil then the shrimp and scallops. Cover and heat for 5 minutes on medium heat or until the shrimp starts to turn pink and the scallops are no longer translucent. Make sure not to over-cook them. Remove from the pan and set aside to cool. Meanwhile slice the sausage. When the shrimp and scallops are cool enough to handle remove the legs, then use your hands to smooth the foil against the bottom of the platter.If you don't like too much spice, 1/4 teaspoon Crushed Red Pepper