Monday, August 5, 2013
Shrimp and Scallop Scampi served over Gluten Free Fettuccine
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Shrimp and Scallop Scampi served over Gluten Free Fettuccine:
Wash and Clean:
1 # Sea Scallops
1 # Shrimps – I used 31-40 Count - Removing the Tails/Shell
Place on plates lined with Paper Towel! Dry the tops of the Shrimp and Scallops as well.
Sprinkle with Salt and Pepper.
In a large Non-Stick skillet:
Coat with Extra Virgin Olive Oil and heat to a medium high Temperature
Add the Scallops and sprinkle the second side lightly with more Salt and Pepper
Let cook for about 2-3 Minutes per-side to get some nice Caramelization before you turn them over.
Do not over cook.
Remove the Scallops to a clean Platter.
Using the Same Skillet add more Extra Virgin Olive Oil and heat to medium high Temperature
Add the Shrimp and cook until they turn Pink
They only take a few minutes to cook. Do not over cook.
Remove the Shrimps to a clean Platter.
Using the Same Skillet add a Little bit of Extra Virgin Olive Oil heating to medium.
Add lots of Garlic minced or chopped (To your Taste) Cook for 1-2 Minutes,, do not over cook otherwise the Garlic will turn bitter.
De-glaze the Pan with:
1 Cup Chardonnay - or any other White Wine of your choice.
Cook until half the wine has reduced.
Add 1 Stick of Butter and melt.
Add the Shrimp and Scallops. Garish with Parsley (Fresh or Dried) Cook for about a minute.
Some people like to squeeze a fresh Lemon in with the Butter Sauce. I do use Lemon but if you like it then add.
In the mean time bring a large pot of water to a boil.. salt and add Gluten Free Fettuccine.
I used homemade Gluten Free Pasta you can use store bought. Do not over cook the Pasta. Strain and lightly coat with Extra Virgin Olive Oil.
Serve the Shrimp and Scallop Scampi on top the the Gluten Free Fettuccine.
We sprinkle the Scampi with Fresh Parmigiano Reggiano and Pecorino Romano Cheese.
For a Printed copy of my Gluten Free Fettuccine Recipe: