Shrimp & Scallops in Garlic Mushroom Tomato Sauce
Sometimes its the recipes that we make up in a rush and on the fly that are the best. This is one of those recipes. This shrimp and scallops in garlic mushroom tomato sauce was so perfect, and so incredibly easy to make.
When I originally picked up the shrimp and scallops from the market, I had grand plans of making a delicious seafood risotto with them. Alas, the day got away from me, and I began cooking dinner later than expected.
Due to hungry tummies and the time crunch, I decided to cook the risotto another night, and make a Venetian-style seafood tomato sauce dish with the shrimp and scallops instead. Incidentally, my (seafood-less) risotto turned out ridiculously good and the recipe is coming after this one, so look out for it!
As for this delicious dish, I didn't follow a recipe, and I kept the ingredients super simple. I'm so glad I went that route, because this dish turned out absolutely perfect. Everybody loved the sauce, for which I thank the fresh garlic, the fresh and flavorful seafood, and the delicious jar of mushroom tomato sauce that I had in my pantry from good old Trader Joe's.
Make this dish for a quick yet decadent dinner, or better yet, for a dinner party with friends. Serve it with roasted asparagus and garlic bread for dipping, and don't be surprised if you fool your company into thinking you slaved away in the kitchen for hours making this meal because it's that good. Make it even better by serving with a glass of red wine, like cabernet, chianti, sangiovese, or pinot noir. You could also serve this dish as a seafood sauce for pasta, but I prefer the former.
Prep time: 10 minutes
Cook time: About 10 minutes
1/2 lb bay scallops
1/2 lb wild shrimp, shelled
2 tbs unsalted butter
4 cloves garlic, chopped
1 jar Trader Joe's mushroom tomato spaghetti sauce, (any seasoned tomato sauce will do)
2 tbs Italian parsley, chopped (reserve one tablespoon for garnish)
Parmesan romano, grated
In a sautoir pan, heat 2 tbs of butter over medium heat. Add chopped garlic and sauté for about 30 seconds, or until the garlic releases a fantastic aroma. Add scallops and shrimp, and sauté for a couple of minutes, until about halfway cooked. Pour the jar of tomato sauce into the pan with the shrimp and scallops, add one tablespoon of chopped parsley, a dash of sea salt and black pepper, and stir everything together. Lower the flame and let simmer for about five to seven minutes (don't cook for too long, or the shrimp and scallops will become hard). Serve with grated parmesan romano and a garnish of fresh parsley. This dish is especially delicious accompanied by garlic bread (for dipping into the sauce), roasted asparagus, and a glass of red wine, like cabernet, chianti, sangiovese or pinot noir.