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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Shrimp & Scallop Pasta   
    Categories: Seafood, Mushrooms, Herbs, Chilies, Pasta   
         Yield: 2 Servings   
       
         8    Uncooked (U-20) shrimp;   
              - peeled, deveined   
         6    Sea scallops   
       1/2 ts Seafood seasoning   
         3 tb Unsalted butter; divided   
     1 1/2 c  Small fresh mushrooms;   
              - halved   
       1/2 c  Peas; thawed   
       1/4 c  Fine chopped shallots   
       1/3 c  White wine or chicken broth   
         4 oz Uncooked angel hair pasta   
       1/4 c  + 1 tb chopped fresh   
              - parsley; divided   
         2 lg Garlic cloves; minced   
       1/2 ts Crushed red pepper flakes   
       1/4 ts Salt   
         2 tb Grapeseed oil   
       
     Pat shrimp and scallops dry; sprinkle with seafood   
     seasoning.   
        
     In a small skillet, melt 1 tablespoon butter over medium   
     heat. Cook and stir mushrooms about 3 minutes. Add peas;   
     cook until vegetables are tender, about 3-4 minutes.   
     Remove. Add shallots and 1 tablespoon butter; cook and   
     stir until starting to soften, 1-2 minutes. Stir in wine;   
     reduce heat to medium-low and simmer, uncovered, until   
     ready to serve.   
        
     Meanwhile, in a large saucepan, cook pasta according to   
     package directions; drain, reserving 1/2 cup pasta water.   
     Return pasta to pan. Over low heat, stir in 1/4 cup   
     parsley, garlic, pepper flakes, salt, mushroom mixture   
     and remaining butter, adding enough reserved pasta water   
     to moisten.   
        
     In a large skillet, heat oil over medium-high heat. Add   
     scallops and shrimp; sear until scallops are golden brown   
     and firm and shrimp turn pink, about 2-3 minutes on each   
     side. Combine with pasta and sauce; sprinkle with   
     remaining parsley.   
        
     George Levinthal, Goleta, California   
        
     Makes: 2 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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