PESTO CREAM SEAFOOD MEDLEY
ACTIVE TIME:
SERVES:
25 mins
4
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.