This festive main is exactly how we like our holiday meals: bursting with flavour and easy to make. The seafood is best cooked at the last minute, but the dish comes together quickly once you turn on the stove. Take the time to prep the ingredients well in advance of mealtime, then get cooking about half an hour before serving.
- Prep time 35 minutes
- Total time 35 minutes
- 1 tablespoon olive oil
- 700 g jumbo shrimp (21 to 25 count), peeled and deveined
- 700 g jumbo scallops (20 to 40 count), patted dry
- 3 tablespoons butter
- 4 shallots, diced
- 5 cloves garlic , finely grated or pressed
- 1/2 teaspoon hot pepper flakes
- 1 cup dry white wine
- 1 cup sodium-reduced chicken broth
- 1/3 cup chopped fresh parsley
- 1 teaspoon grated lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon each salt and pepper
In large nonstick skillet, heat oil over medium heat; working in batches, sauté shrimp and scallops until shrimp are pink and opaque throughout and scallops are golden and opaque, about 4 minutes per batch. Transfer to plate; keep warm.
In same pan, melt 1 tbsp of the butter over medium heat; cook shallots, stirring occasionally, until softened, about 3 minutes. Add garlic and hot pepper flakes; cook, stirring, until fragrant, about 30 seconds. Pour in wine; bring to boil. Reduce heat and simmer until reduced by three-quarters, about 7 minutes. Pour in broth; bring to boil. Reduce heat and simmer until reduced to 1 cup, about 7 minutes.
Add shrimp, scallops and remaining butter; cook, stirring, until butter is melted and shrimp and scallops are warmed through, about 1 minute. Remove from heat; stir in parsley, lemon zest, lemon juice, salt and pepper.
Makes 10 to 12 servings.
Nutritional facts Per each of 12 servings: about
- Sodium 279 mg
- Sugars 1 g
- Protein 19 g
- Calories 147
- Total fat 5 g
- Potassium 323 mg
- Cholesterol 93 mg
- Saturated fat 2 g
- Total carbohydrate 4 g
- Iron 11
- Folate 5
- Calcium 4
- Vitamin A 7
- Vitamin C 10