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Daytime Kitchen: Shrimp & Scallops in Wine Sauce

Kaitlin Classey is back from Fincastle Winery with another tasty recipe

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.