* Exported from MasterCook * Scallops and Shrimp in Wine Sauce over Penne Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound medium shrimp -- peeled and deveined 1 pound sea scallops, whole 1 cup flour 1 cup hot breading mix 1 tablespoon Old Bay Seafood seasoning 2 tablespoons butter 1 cup olive oil 1 medium sweet onion -- chopped fine 3 tablespoons garlic -- finely diced 1 1/2 cups white wine 3 cups penne pasta -- uncooked water to cook the pasta garlic pepper with salt -- to taste Rinse seafood and place in separate dishes on paper towels to dry. Place pasta pan on stove and begin heating water to boiling. Combine flour, breading mix, and seafood seasoning in a container you can use to shake the seafood in.	Cajun Batter Bowl
Top of Page	I use a product called the Cajun Batter Bowl. See photos. It is a 3-piece plastic gadget that allows you to bread a lot of food at once, turn it over and the food separates from the flour, making it easy to take to next step. Place seafood on paper towels. In the meantime, heat butter and olive oil in a large pan [I cook this in a large (5-quart) Calphalon Chef's Pan with a lid.] that can be covered. When hot, add the onion and sauté until onion starts to become translucent, about 4 to 5 minutes. Add the garlic and sauté for another minute or two. Add the penne to the boiling water in the pasta pan. Add the shrimp to the hot oil, onions and garlic. Saute for a couple of minutes, stirring and turning mixture. When shrimp begin to turn pink, pull mixture to the side of the pan and add the scallops one at a time so they are separated. Saute for a few minutes, then turn scallops and continue cooking a bit more. Turn shrimp mixture and cover for another minute or so. Uncover and fold all of the food together. Try not to break up the scallops. Add the wine and continue cooking for another minute, scraping the bottom of the pan so you end up with a nice sauce. Drain the pasta and serve at once. Sprinkle with garlic pepper. Description: "Put together by Art Guyer on December 4, 2001" - - - - - - - - - - - - - - - - - - - NOTES : Formatted in MasterCook by Art Join our Free FareShare Recipe Gazette http://www.fareshare.net

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