PESTO CREAM SEAFOOD MEDLEY

Ingredients

Pkg of angel hair pasta, cooked according to package directions

2 TBL  Olive oil, divided

1 TBL  Butter

8  Large fresh sea scallops w/foot removed, and patted dry

8  Large fresh shrimp, peeled to tail and deveined

1  Small onion, chopped

1  Clove garlic, chopped

1  Bunch of broccoli, cut into medium florets

1 Cup    Sliced baby bella mushrooms

1-2 Jar of La Maison Signature Sauces Pesto Cream Sauce

How to Prepare:

• Add 1 TBL olive oil to large sauté pan on medium-high heat, coating the bottom with oil.

• Add onions and sauté 3-4 minutes, and then add garlic, and continue to sauté, stirring for approx. 3-4 minutes more.

• Add broccoli to onion mixture, stir to mix into onions, and cover for approx. 3-4 min.

• Add mushrooms to broccoli and stir, cover until broccoli is fork crisp.

• In the meantime, heat remaining 1 TBL olive oil and butter in small sauté pan.  Heat butter until hot, without burning, on medium/high heat.  

• Place cleaned, dried scallops in pan and sear for 2 minutes per side.  Do not lift scallop to check doneness.  There will be a caramelized browning on each side.  Remove from pan and keep warm.

• Add cleaned, dried shrimp to pan and sauté until shrimp just turns pink, 1-2 minutes per side. (If necessary, add 1 more TBL of oil and preheat before adding shrimp.

• Remove cap from Pesto Cream Sauce and warm 30-40 seconds in microwave or in small pan on stove top.

• Place cooked angel hair pasta on heated platter (or 4 individual heated plates), arrange vegetables, scallops and shrimp over top and spoon Pesto Cream Sauce over top.