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This recipe is an adaptation from a local restaurant near my house called Cafe Gianni's. In fact Chef Gianni is offering cooking classes beginning in June and I plan to attend. I am so excited about that, I have never taken any cooking lessons - I am a totally self taught cook. Cook books are my friends.
I looked at a few recipes in order to make the reduction sauce and most included the use of cream. I didn't want cream on the salad so I left it out for myself and then added cream to the rest for my husband and poured it over linguini. Created a whole new dish.
Ingredientes
- 12 large shrimp peeled
- 1/2 pound bay scallops
- 1 tablespoon olive oil
- 1 cup veggie broth
- 1/4 cup white wine (I used sauvignon blanc)
- garlic clove minced
- Hand full of spinach
- hand full of romaine
- chopped tomato
Direcciones
- In a large fry pan add 1 tablespoon of olive oil.
- You need to get the oil quite hot and then add the bay scallops, swish them around in the pan until they brown, set aside and add the shrimp.
- When the shrimp have browned remove and add to the scallops. In the same fry pan saute the minced garlic about 30 seconds and then add the veggie broth and wine.
- Let the wine cook offa bit not more than 10 minutes.
- Add the shrimp and scallops to the pan and cook until just heated through.
- Serve over salad.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 377g | |
| Recipe makes 2 servings | |
| Calories 248 | |
| Calories from Fat 75 | 30% |
| Total Fat 8.48g | 11% |
| Saturated Fat 1.18g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 101mg | 34% |
| Sodium 720mg | 30% |
| Potassium 637mg | 18% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.02g | 2% |
| Protein 28.25g | 45% |
