Ingredients
- 1 pound of Jumbo Shrimp Washed & Peeled With Tail On & Deveined
- 1 pound of Scallops Washed
- 1 onion
- 1 tbs of Minced Garlic
- 1 stick of butter
- 1/2 cup of Heavy cream
- 1 box of spaghetti noodles
- 1/2 cup of chicken broth
- Fresh Parsley
- 1/2 tsp Salt
- 1/2 tsp Pepper
- 1 tsp Old bay spice
- Parmesan cheese
- Olive oil
- Lemon Wedges
- 1/2 tsp Argo Corn Starch
- 1/4 cup water
Directions
- Bring pan of water to a boil to cook spaghetti noodles. Add 1 Tbsp Of olive oil to water.
- Add noodles and cook until tender.
- Drain and rinse pasta under cold water set aside.
- Rinse and dry same pan to sear scallops.
- Heat non-stick frying pan over high heat until smoking hot, then add 1 tablespoon of olive oil. Lay the scallops out on a board, pat dry with kitchen paper towel and season one side with salt and pepper.
- add the scallops, one by one, seasoned side down then fry for 1–2 minutes until golden brown.
- flip them over in the same order you placed them in the pan and repeat the process.
- Squeeze some lemon juice over the scallops and set aside.
- Cut up 1/2 onion diced small.
- Add onions to pan.
- Add 1 tsp of minced garlic to pan.
- Add 1 half stick of butter to pan
- Sauté onions & garlic on medium heat for 4 minutes.
- Lay shrimp on top of of onions & garlic and sear each side for 5 minutes until pink and tender to fork.
- Remove shrimp & set aside.
- Pour in 1/4 water – 1/2 cup chicken broth & 1/2 cup heavy cream.
- Stir all together.
- Spoon in 1/2 Argo Corn Starch
- Keep stirring sauce until it starts to thicken.
- Add cooked pasta to sauce and mix together.
- Add shrimp & scallops mix together.
- Season with 1/2 tsp of old bay spice-1/2 salt-1/2 Pepper.
- Squeeze in more lemon for flavor.
- Add fresh parsley for color and mix all together.
- Cook on low for 5 minutes.
- Add as much Parmesan cheese as you want to the top of the dish
- Add cut lemon wedges for decoration and Serve.
- Enjoy Food With Zach Family!!