Why I like this…
Anyone who knows me knows that if I am out, I will likely order scallops because traditionally, my family does not like to eat them as much, but I ADORE them. This dish initially started as a scallop dish only, but I added shrimp to accommodate a dinner guest who liked shrimp. Lemon and garlic are common ingredients for scallop and shrimp dishes, but I’d never used rosemary before and thought I would try it and see how it turned out. It gave it a bright, savory twist on an otherwise common nighttime dish.
Why it matters…
This recipe is considered low-fat, with 8.4 grams (5% of calories) per serving, and low in saturated fat, at .6 grams per 100 grams or 1.1 grams per 191-gram serving. Scallops and scallops both contain omega-3s and are low in mercury. Higher intake of omega-3 fatty acids can help with inflammation.
Rosemary Scallops and Shrimp
4
servings5
minutes15
minutes188
kcalIngredients
1 lb 1 Scallops
.5 lb .5 Shrimp
2 Sprigs 2 Fresh Rosemary
1 Clove 1 Garlic
1 Bulb 1 Shallot
2 Tbsp 2 Lemon juice
1 Tsp 1 Lemon zest
1/8 Tsp 1/8 Cayenne
1/8 Tsp 1/8 Salt
1/8 Tsp 1/8 Pepper
2 Tbsp 2 Extra Virgin Olive Oil
1 Tbsp 1 White Wine (optional)
Directions
- Blend the cayenne, salt, and pepper.
- Pat the scallops dry and season with salt and pepper mixture.
- Dice the shallot. Separate the rosemary leaves from the stem, chop and then set them aside.
- Add extra virgin olive oil and shallots to the pan. Saute until the shallot is soft.
- Add the shrimp, scallops, lemon juice, and white wine (optional) to the pan. Cook the scallops and shrimp on one side for 2-3 minutes and flip to the other side. Add the rosemary and cook until both the scallops and shrimp are opaque. Serve immediately.