Broiled Shrimp & Scallops
The key to this in my opinion is fresh seafood. We're fortunate on the east coast to get our fair share of this, and I try to take advantage as much as I can! I snagged this recipe from my Mom's Coastal Living magazine. It may be winter, but this makes me think of summer! :) It was super easy to make and very yummy (and healthy). Definitely try this out -- so tasty! Ingredients:
1/4 cup butter, cut into pieces (I used a little less)
1/3 cup dry white wine (I used a little more)
1 tablespoon fresh lemon juice (I used closer to 2 tb b/c I love lemon)
1 tablespoon Worcestershire sauce
3 garlic cloves, pressed
Pinch of dried crushed red pepper
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound large peeled and deveined shrimp
1 pound sea scallops (slice in half if more than 1 inch thick)
1 pint cherry tomatoes, halved
5 ounces baby spinach leaves
French bread (we left this out, but would've been delish) Directions:
1. Preheat broiler with oven rack 6 inches away from element. Place butter in a large roasting pan, and place pan in oven just until butter melts. 2. Remove pan from oven, and stir in wine and next 6 ingredients. Add shrimp, scallops, and tomatoes, tossing to coat. 3. Return pan to oven, and broil 3 minutes. Stir shrimp and turn scallops; broil 2 more minutes. Remove pan from oven, and add spinach, tossing about 1 minute or until slightly wilted. Serve with French bread (also tasty without).