This simple Spanish-inspired dish makes a hearty main course served over rice. Or serve it as an appetizer with crusty bread.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2007
- 2/3 cups drained and chopped jarred roasted red peppers
- 1/3 cup dry sherry
- 2 tablespoons 10% cream
- 2 teaspoons smoked sweet paprika
- 1 teaspoon chopped fresh rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 16 sea scallops
- 10 oz large raw shrimp peeled and deveined
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon chopped fresh parsley
MethodIn blender, puree together peppers, sherry, cream, paprika, rosemary, salt and pepper; set aside.
Remove tough muscle from side of each scallop if necessary; pat scallops and shrimp dry.
In large skillet, heat butter over medium heat; cook garlic until softened but not browned, about 1 minute. Add scallops and shrimp; cook over high heat, stirring, until shrimp begin to turn pink, about 1 minute.
Stir in pepper mixture; cover and cook until shrimp are pink and scallops are opaque, about 3 minutes. Sprinkle with parsley.
Nutritional facts Per serving: about
- Sodium 749 mg
- Protein 21 g
- Calories 202.0
- Total fat 8 g
- Cholesterol 117 mg
- Saturated fat 4 g
- Total carbohydrate 7 g
- Iron 17.0
- Folate 7.0
- Calcium 7.0
- Vitamin A 27.0
- Vitamin C 95.0