CREAMY SHRIMP AND SCALLOPS WITH RICE

SERVES 4-6

This is so good. Basically, it is very quick and easy to make. The only thing that takes some time is peeling the shrimp and making the broth from the peels. However, if you are like me, you already have some broth in the freezer from the last batch of shrimp you made. Or, if you plan ahead, that can be made early in the day or even the night before, as long as you keep the shrimp on ice in the refrigerator. I like to toast the rice, but this recipe is equally good on plain rice.

INGREDIENTS

1 recipe Toasted Herbed Rice, using minced fresh garlic and dried basil leaves

1/4 cup olive oil

1 pound shrimp, peeled

Salt and pepper to taste

1 pound bay scallops

4 large cloves garlic, minced

1/2 cup dry sherry

1 cup broth made from shrimp shells

1/2 cup cream

2 tablespoons chopped fresh parsley, or 1 tablespoon dried

1 tablespoon chopped fresh basil, or 1 teaspoon dried

1 teaspoon fresh lemon juice

Prepare the rice according to recipe and package directions. Meanwhile, heat a large skillet over medium-high heat. Add 2 tablespoons of the olive oil. Add shrimp, season with salt and pepper, and sauté until they just turn pink. Remove from pan. Add the remaining 2 tablespoons of olive oil and do the same with scallops. (Do not overcook fish). Add garlic to skillet and sauté about 1 minute. Add sherry and broth; cook on high heat until slightly reduced. Return shrimp and scallops to pan. Add cream, parsley, basil, salt and pepper. Cook to reduce by about one-third. Add lemon juice. Serve immediately over a bed of the cooked rice.

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