Thursday, January 18, 2018

Seared Sea Scallops and Jumbo Shrimp served Scampi Style Over Baby Arugula

The Falcons made the 2nd round of the playoffs...back to back winning seasons...time to break out the fancy seafood!  This is the perfect appetizer if you prep in advance and want to really impress your guests.  Scallops are one of my favorite proteins and although they are pricey, they are worth it!  You should buy them the same day you are going to serve them and purchase 1 or 2 per person.   Since we are making scallops scampi style and chopping way too much garlic might as well buy a pound of shrimp too!
I made this recipe in studio and my boys, DJ Shockley, Willie Mo and the crew, raved about the scampi sauce.  I think garlic is one food everyone loves...sauteed, melted in butter and in excess is the best way to please the masses!

Click below to watch Tailgating Tidbits 
DJ Shockly and Willie Mo join me as we 
Chop, Saute and Taste 

And then we eat!!!!!  

Follow along below or Click here to print
Once the recipe pops up, just use your file menu to print 

Tailgating Tidbits 
Scampi Style Seared Sea Scallops and Jumbo Shrimp 
Over Wilted Baby Arugula 


1 pound Sea Scallops  
1 pound Jumbo Shrimp
10 cloves garlic, chopped
5 scallions, chopped
Baby arugula
1 lemon
2/3 stick butter
Olive oil
1/3 cup white wine
Kosher Salt and Freshly Cracked Black Pepper

This dish will be served as an appetizer with one scallop and two shrimp over a bed of arugula.  You want to get your plates ready to go before you cook your seafood.   This dish cooks so quickly the preparation is key. 

In a large bowl, toss a few handfuls of arugula with a little olive oil (about 2-3 Tablespoons) a few pinches of salt, and a few cracks of black pepper along with the juice from 1/2 a lemon.  Place a small portion on each plate.

To prepare shrimp, peel and de-vein shrimp, rinse and pat dry on paper towels
To prepare scallops, remove foot 
(if they have not been removed yet) 
and thoroughly dry on paper towels. 

Sprinkle shrimp and both sides of scallops 
with kosher salt and cracked black pepper

Chop your garlic, scallions and have your 
other lemon half ready to go. 

Heat a large sauté pan over med high heat for about 3 minutes, then
add 2/3 stick butter and 3 Tablespoons olive oil to your pan.

As soon as butter melts add your scallops to the pan, do not move them once you place them down.  Once the scallops are in the pan, add your shrimp to any open spaces.  Cook for 2 minutes and then carefully with tongs, flip your scallops and shrimp.  Cook for another 2-3 minutes (depending on how large your scallops are).   You can do this is two rounds if needed, just add another 1/2 or 1/3 of a stick of butter between.  The butter gives the scallops the golden crust you want.

The scallops will be white and should firm up, your shrimp will be pink.  Both are done very quickly so don’t walk away.  Place one scallop and two shrimp on each plate. 

The scallops will be white and should firm up, your shrimp will be pink.  Both are done very quickly so don’t walk away.  Place one scallop and two shrimp on each plate.  

Once your seafood is out of the pan, deglaze the pan with your white wine, and add the garlic, scallions and lemon to the pan.  Shake the pan a few times and cook for about 5 minutes.   This is your scampi sauce, drizzle a few spoonfuls over each plate of scallops and shrimp and serve immediately. 

Some Behind the Scenes shots of Tailgating Tidbits on Rise Up Weekly
Original air date, Jan 10, 2018 on The CW69 
Getting ready for my segment to shoot live 

DJ Shockley (Georgia Bulldogs QB) and Willie Mo (Atlanta Falcons Safety)
doing their thing on
"Rocked it or Dumb Jocked it"

Love cooking in studio with my two sous chefs

No comments:

Post a Comment