directions
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1
In a frying pan, heat 3 tablespoons of olive oil
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2
Add scallops
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3
Saute for about 4 minutes
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4
Heat remaining oil in a medium-size saucepan
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5
Add garlic, shallots and shrimp
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6
Cook until shallots are soft and shrimp turns pink
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7
Remove shrimp and set aside.Meanwhile cook pasta until al dente, drain, and set aside. Add white wine to shallots and garlic
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8
Bring to a boil
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9
Simmer gently, uncovered, until reduced slightly
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10
Add clams and Lemon Thyme Pesto and simmer for several more minutes
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11
Season with salt and pepper to taste
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12
Add scallops and shrimp
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13
Gently toss with hot pasta
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14
Garnish with fresh parsley
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15
Serves 4.
Lemon Pesto Shellfish Sauce
ingredients
- 1/3 cup olive oil
- 1/2 pound fresh scallops
- 1 garlic clove, crushed
- 2 shallots, finely chopped
- 1/2 pound medium-size peeled and deveined shrimp
- 2/3 cup dry white wine
- salt and freshly ground black pepper to taste
- 1 (8-ounce) can clams, drained
- 1/2 cup Lemon Thyme Pesto (page 40)
- 2 tablespoons chopped fresh parsley