Shelly's Recipe

SHRIMP AND SCALLOPS

Category: Fish and Seafood

4 tbsp olive oil
6 sea scallops, patted dry
6 large shrimp, cleaned and deveined, tails on
2 shallot, minced
2 tsp fresh rosemary, minced
2 oranges, juiced
2 oz chicken stock
2 tbsp butter
Salt and fresh cracked pepper

Heat oil over medium heat. Season scallops and shellfish with salt. When pan is hot, add shellfish and brown for 2 minutes per side. Remove the pan from heat and add shallots.

Place stock and orange juice in the pan and return to the heat. Reduce by half. Remove the shellfish from the pan. Add butter and rosemary and whisk in the butter until smooth, add shellfish back to the pan and then serve on a warm plate. Serves 4