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<blockquote data-quote="moreluck" data-source="post: 624017" data-attributes="member: 1246">Seafood ScampiI SERVES 6<ul>
<li data-xf-list-type="ul">1/2 cup chopped fresh parsley</li>
<li data-xf-list-type="ul">1/2 cup butter, softened</li>
<li data-xf-list-type="ul">1/4 cup lemon juice, fresh</li>
<li data-xf-list-type="ul">2 tablespoons heavy cream</li>
<li data-xf-list-type="ul">1 teaspoon salt</li>
<li data-xf-list-type="ul">1 teaspoon worcestershire sauce</li>
<li data-xf-list-type="ul">4 garlic cloves, minced</li>
<li data-xf-list-type="ul">1 lb sea scallops</li>
<li data-xf-list-type="ul">1 lb medium shrimp, shelled and deveined</li>
<li data-xf-list-type="ul">3 teaspoons olive oil</li>
<li data-xf-list-type="ul">2 plum tomatoes, seeded and chopped</li>
<li data-xf-list-type="ul">1/2 cup thinly sliced fresh basil</li>
<li data-xf-list-type="ul">1/4 cup dry white wine</li>
</ul>
<ol>
<li data-xf-list-type="ol">In bowl, mix first 7 ingredients. Pat seafood dry.</li>
<li data-xf-list-type="ol">In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add scallops and cook 2 to 3 minutes or until just opaque, turning over once. Transfer to medium bowl. Add remaining oil to skilled and cook shrim 2 to 3 minutes or until just opaque, stirring frequently. Transfer to same bowl.</li>
<li data-xf-list-type="ol">Add tomatoes, basil and wine to skillet; cook until almost dry, stirring. Stir in butter mixture until just melted. Remove from heat; stir in seafood.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 624017, member: 1246"] Seafood Scampi I SERVES 6 [LIST] [*]1/2 cup chopped fresh parsley [*]1/2 cup butter, softened [*]1/4 cup lemon juice, fresh [*]2 tablespoons heavy cream [*]1 teaspoon salt [*]1 teaspoon worcestershire sauce [*]4 garlic cloves, minced [*]1 lb sea scallops [*]1 lb medium shrimp, shelled and deveined [*]3 teaspoons olive oil [*]2 plum tomatoes, seeded and chopped [*]1/2 cup thinly sliced fresh basil [*]1/4 cup dry white wine [/LIST] [LIST=1] [*]In bowl, mix first 7 ingredients. Pat seafood dry. [*]In nonstick 12-inch skillet, heat 2 teaspoons oil over medium-high heat. Add scallops and cook 2 to 3 minutes or until just opaque, turning over once. Transfer to medium bowl. Add remaining oil to skilled and cook shrim 2 to 3 minutes or until just opaque, stirring frequently. Transfer to same bowl. [*]Add tomatoes, basil and wine to skillet; cook until almost dry, stirring. Stir in butter mixture until just melted. Remove from heat; stir in seafood. [/LIST] [/QUOTE]

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