SAUTÉED SHELLFISH WITH VEGETABLES

SAUTÉED SHELLFISH WITH VEGETABLES

 This simple and chic dish is full of flavor. Combined with heat crusty bread to absorb the juices, it makes a stunning fast dinner for family or guests.

Ingredients

20 whole fresh scallops (or 1 Lb medium raw shrimp, shelled and de-veined)

2 whole zucchini, scrubbed, scraped (not peeled), ends removed and cut into pieces (see below)

6 T. butter (no substitutes)

1 T. vegetable oil

2 cloves garlic, minced

2 T. hot chili sauce (bottled is fine)

1 large lime – juice only

1 small bunch of cilantro, chopped very fine

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How To

Rinse the scallops under running cold water. (Shrimp - peel and de-vein, rinse under cold water).

Cut the zucchini in half (lengthwise), then in half again, then in 2” strips.

Melt the butter and oil in a large frying pan.

Add zucchini and cook until tender, but firm. Remove from pan.

Add the garlic, fry until golden - do not allow to burn.

Stir in the hot chili sauce, mix thoroughly.

Add scallops or shrimp to sauce and cook, stirring constantly for 1 - 2 minutes. Shrimp will turn pink. Do not overcook.

Stir in the lime juice, chopped cilantro and the zucchini.

Salt and pepper to taste.

Serve immediately in heated bowls.

Servings: 4

Preparation Time: 20 minutes

Cooking Time: 15 minutes

Recipe Tips

Oil will face up to higher temperatures than butter, however butter flavor is far higher. the mix during this direction may be a nice compromise.

Use broccoli rather than the zucchini - remove little items and cook till tender, however still firm.