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Montauk Shrimp and Scallops
From the kitchen of Sara Wadington and Dale Frasier

2 pounds shrimp, cleaned and deveined
1 1/2 pounds scallops, cleaned*
1/3 stick butter
5 or 6 cloves of chopped garlic
Splash of chili garlic hot sauce or a dash of cayenne ** (optional)
Fresh parsley, chopped (for topping)

Place enough water in a large pot to cover the bottom.

Add the butter, garlic, your favorite hot sauce or a dash of cayenne to taste.
Bring the water to a boil. Add the shrimp and scallops.
Cover and boil for 2 minutes until the shrimp turns pink and
the scallops are cooked through. (Do not over cook.)
Sara says "If you overcook it, the shrimp shrinks
and the scallops become hockey pucks!"

Serve plain or over pasta or rice. Sprinkle parsley
over the top.


*I always rinse the scallops thoroughly in cold water, to rinse away any sand..
and peel that little tough bit of cartilage off that holds the scallop to the shell.
Sometimes the fish stores leave them on and they're kind of chewy when cooked~~;)

**See Chili Garlic Ginger Hot Sauce recipe in this issue






 

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