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Nutrition Facts
Serving Size 1 (365g) Recipe makes 2 servings
Calories 550
Calories from Fat 311		(56%)
Amount Per Serving		%DV
	Total Fat 34.6g	53%
	Saturated Fat 14.1g	70%
	Monounsaturated Fat 15.1g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 213mg		71%
Sodium 572mg		23%
Potassium 668mg		19%
Total Carbohydrate 13.7g		4%
	Dietary Fiber 1.5g	5%
	Sugars 3.5g
Protein 35.8g		71%
detailed view... how is this calculated?

Easy Shrimp and Scallop in White Wine Sauce

Recipe #170581 | 20 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Lambkyns
May 30, 2006

I finally managed to get Aunt Barb to divulge her recipe! Serve with rice or a nice crusty bread to dip in the tasty sauce.

SERVES 2 (change servings and units)

Ingredients

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
6 ounces shrimp (small)
6 ounces scallops (small)
1/2 cup white wine
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
2 tablespoons chicken base
3 tablespoons butter
salt and pepper
1/2 lemon, juice of
2 tablespoons dried parsley (can use fresh)
2 tablespoons parmesan cheese, grated

Directions

1
Heat oil over medium/high heat.
2
Add garlic and onions.
3
Stir constantly for 1 minute.
4
Add shrimp and scallops.
5
Continue stirring for 2 minutes.
6
Add wine, basil, red pepper, chicken base.
7
Allow to simmer 2 minutes.
8
when cooked the shrimp will turn pink and the scallops will be opaque.
9
Add butter, lemon juice, salt and pepper.
10
Sprinkle with parsley and grated cheese.
11
Toss with rice.
12
(Any extra juices/sauce may be used for dipping bread).

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Featured Reviews for This Recipe

From: MiMi's Kitchen #2

On Sep 23, 2009

This recipe is fabulous. This tastes like a gourmet meal. So easy too. My husband and I have already made it twice.

0 people found this review helpful

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From: britniaimelacuisine

On Aug 16, 2009

This is probably one of my all-time favorites. The combination of the ingredients is to DIE for-- sooo yummy! What makes this dish amazing, though, is the prep time and ease... it is so, so quick and easy to make we can have it for dinner after work for the family. However it is fancy enough to serve to a dinner party. Definitely a winner.

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From: Chef #562099

On Aug 15, 2007

Very easy to make! I used all shrimp instead of scallops and served it over linquine. I fresh squeezed 1/2 a lemon, and used about 1/4 cup of cheese. Will definetly make it again.

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From: Princeton Chefs

On Mar 25, 2007

This came out surprisingly delicious! However, we modified it a bit: we added 1 tbsp of spread instead of 3 tbsp butter and 1 tsp of lemon juice. Also, this was served over pasta instead of rice. It came out a bit spicy though, next time I think I'll add 1/8 tsp of crushed red pepper flakes. Overall, very tasty. Thanks for sharing!

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