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Scallops and Shrimp in Wine Sauce over Penne

 

 

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                    * Exported from MasterCook *
               Scallops and Shrimp in Wine Sauce over Penne
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : 
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  medium shrimp -- peeled and deveined
  1              pound  sea scallops, whole
  1                cup  flour
  1                cup  hot breading mix
  1         tablespoon  Old Bay Seafood seasoning
  2        tablespoons  butter
  1                cup  olive oil
  1             medium  sweet onion -- chopped fine
  3        tablespoons  garlic -- finely diced
  1 1/2           cups  white wine
  3               cups  penne pasta -- uncooked
                        water to cook the pasta
                        garlic pepper with salt -- to taste
Rinse seafood and place in separate dishes on paper towels to 
dry.  Place pasta pan on stove and begin heating water to 
boiling.
Combine flour, breading mix, and seafood seasoning in a 
container you can use to shake the seafood in.  

 

 

Cajun
Batter
Bowl

Cajun Batter Bowl

Cajun Batter Bowl

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I use a product called the Cajun Batter Bowl.  See photos.  It 
is a 3-piece plastic gadget that allows you to bread a lot of 
food at once, turn it over and the food separates from the 
flour, making it easy to take to next step.
Place seafood on paper towels.  In the meantime, heat butter 
and olive oil in a large pan [I cook this in a large (5-quart) 
Calphalon Chef's Pan with a lid.] that can be covered.  When 
hot, add the onion and sauté until onion starts to become 
translucent, about 4 to 5 minutes.  Add the garlic and sauté 
for another minute or two.  
Add the penne to the boiling water in the pasta pan.
Add the shrimp to the hot oil, onions and garlic.  Saute for a 
couple of minutes, stirring and turning mixture.  When shrimp 
begin to turn pink, pull mixture to the side of the pan and add 
the scallops one at a time so they are separated.  Saute for a 
few minutes, then turn scallops and continue cooking a bit 
more.  Turn shrimp mixture and cover for another minute or so.
Uncover and fold all of the food together.  Try not to break up 
the scallops.  Add the wine and continue cooking for another 
minute, scraping the bottom of the pan so you end up with a 
nice sauce.
Drain the pasta and serve at once.  Sprinkle with garlic pepper.
Description:  "Put together by Art Guyer on December 4, 2001"
            - - - - - - - - - - - - - - - - - - - 
NOTES : Formatted in MasterCook by Art
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