ROANOKE – Kaitlin Classey is back from Fincastle Winery with another tasty recipe. Try this Shrimp & Scallop recipe:
Shrimp & Scallops in Wine Sauce
· 2 tablespoons · vegetable oil (or olive)
· 1 clove · garlic (finely chopped)
· 2 · medium green onions (sliced, 2 tablespoons)
· 2 · medium carrots (thinly sliced, 1 cup)
· 1 tablespoon · fresh parsley (chopped, or 1 teaspoon parsley flakes)
· 1 pound · deveined medium shrimp (uncooked peeled, thawed if frozen and tails peeled)
· 1 pound · sea scallops (cut in half)
· ½ cup · chicken broth (or dry white wine)
· 1 tablespoon · lemon juice
· ½ teaspoon · red pepper (crushed)
Heat oil in 12-inch nonstick skillet over medium heat. Cook onions, carrots and parsley in oil about 5 minutes add garlic at last 2 minutes, stirring occasionally, until carrots are crisp-tender.
Stir in remaining ingredients. Cook 4 to 5 minutes, stirring frequently, until shrimp are pink and firm and scallops are white.