2/3 cup (150 mL) drained and chopped jarred roasted red peppers
1/3 cup (75 mL) dry sherry (vino de Jerez)
2 tbsp (25 mL) 10% cream
2 tsp (10 mL) smoked sweet paprika
1 tsp (5 mL) chopped fresh rosemary
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
16 sea scallops
10 oz (283 g) large raw shrimp, peeled and deveined
2 tbsp (25 mL) butter
3 cloves garlic, minced
1 tbsp (15 mL) chopped fresh parsley
1. In blender, puree together peppers, sherry, cream, paprika, rosemary, salt and pepper; set aside.
2. Remove tough muscle from side of each scallop if necessary; pat scallops and shrimp dry.
In large skillet, heat butter over medium heat; cook garlic until softened but not browned, about 1 minute. Add scallops and shrimp; cook over high heat, stirring, until shrimp begin to turn pink, about 1 minute.
3. Stir in pepper mixture; cover and cook until shrimp are pink and scallops are opaque, about 3 minutes. Sprinkle with parsley and basil.
4. It could be served with PASTA and bread.
ENJOY it !!!!