Tuesday, March 26, 2013

Savory Shrimp and Scallop with Brown Rice and Asparagus


I celebrated a very special someone’s birthday this weekend and wanted to cook something special. Scallops are pretty much my go to food when I go out for a nice dinner, so that is what I gravitated towards. Of course making them yourself can save lots of money (20$ per dish vs. 20$ per pound (5-6 servings!)

The sauce is a lovely white wine and butter sauce with shallots and diced tomatoes, a “fancy” dinner in my house! Although this meal looks like it takes hours to prepare, it is actually really simple and fairly quick to prepare. Perfect for a date-night-in or for entertaining guests!



Savory Shrimp and Scallop with Brown Rice and Asparagus
Serves 6

      Ingredients:
2 cups dry brown rice
6 cups water

12 large (~ 1 pound) sea scallops
1/4 cup flour, seasoned with salt and pepper
1 tablespoon extra-virgin olive oil
1 tablespoon butter
cloves garlic, chopped
1 large shallot, finely chopped
1/2 teaspoon crushed red pepper flakes
1 cup dry white wine
1 (14-ounce) can diced tomatoes in juice
1 pound large shrimp, peeled and deveined
12 leaves fresh basil, shredded or torn

Directions:
  1. Place rice and water in a saucepan, bring to a boil, reduce to low and simmer ~40 minutes.
  2. Meanwhile, dredge the scallops in the flour mixture, discard any remaining flour.
  3. Heat olive oil in a large frying pan over medium-high heat. Add scallops and cook for 2-3 minutes (until golden brown) on each side. Remove from heat, set aside.
  4. Add butter, garlic, shallots, and red pepper flakes, and cook for 2-3 minutes, stirring constantly.
  5. Add the white wine to free up and pan drippings. Cook for 1 minute.
  6. Add chicken broth and tomatoes and simmer uncovered for 5 minutes.
  7. Add shrimp and scallops back to pan and cook until shrimp turns pink. Top with basil and serve over brown rice.
Roasted Asparagus
1 pound asparagus, ends removed
1 Tbsp chopped garlic
1 Tbsp olive oil
Salt and pepper, to taste

1. Preheat oven to 350.
2. Place asparagus on a cooking sheet, drizzle with olive oil and disperse chopped garlic, season with salt and pepper and bake for 25 minutes.

Nutrition Facts: ¾ cup brown rice, 2 scallops, 4 shrimp, and asparagus 

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