Tuscan inspired with this Shrimp and Scallops over Pasta on About the Dish!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by boiling water for the pasta and add the pasta to cook until al dente.

Break a cardinal rule by placing protein on top of the pasta while it cooks to prevent sticking.

Prepare a skillet for searing the scallops, ensuring it is hot and dry.

Season the dry U10 scallops with salt and pepper before placing them in the hot skillet.

Add about a third of a stick of butter to the skillet to baste the scallops as they cook.

Sear one side of the scallops until golden, then flip and baste with butter.

Remove the scallops from the skillet and set aside on a towel.

Add the shrimp to the same skillet, seasoning them with salt, pepper, and granulated garlic.

Cook the shrimp for about 2 minutes until they are pink and opaque, then remove them from the skillet.

Add shallots and garlic to the skillet to sauté after removing the shrimp.

Pour in white wine and let it reduce before adding cream to create the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens