Shrimp And Scallop Saute
| 3 | tablespoons butter |
| 3 | tablespoons olive oil |
| 6 | large garlic cloves minced |
| 1 | pound mushrooms sliced |
| 2 | tablespoons tomato paste |
| 1/4 | cup dry white wine |
| 1/4 | cup fresh lemon juice |
| 1 | pound medium shrimp peeled, deveined |
| 1 | bunch green onions sliced |
| 1 | pound bay scallops |
| Salt to taste | |
| Freshly-ground black pepper to taste | |
| 1/3 | cup chopped fresh parsley |
Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute. Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes.
Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute. Add scallops and stir until shrimp and scallops are cooked through, about 3 minutes.
Season to taste with salt and pepper. Sprinkle with chopped fresh parsley and serve immediately.
This recipe yields 6 servings.
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