This was a dish that I enjoyed at a local Italian restaurant several years ago. I ordered it often and tried desperately to replicate the recipe in my head. Here is what I came up with.
Ingredients:
½ lb. scallops
½ lb. shrimp
¼ lb. lump crab
3 cloves garlic
4 T. olive oil
4 T. butter
1½ c. half and half
1 c. freshly grated parmesan
½ c. chopped parsley
½ c. chopped fresh basil
1 lb. fettuccine, linguine, or spaghetti
pinch of cayenne pepper
pinch of nutmeg
Dry both sides of scallops and shrimp. Season both sides lightly with salt and pepper. If using fresh shrimp, peel and vein, and remove tails if desired.
In a large skillet, add butter and olive oil and heat to medium-high. Add scallops and cook both sides until no longer opaque. Do not overcook. Remove to a separate dish. Add shrimp and cook until shrimp are pink (if using raw) or sauté lightly for precooked shrimp. Remove shrimp from pan.
Turn heat down to medium and add three sliced cloves of garlic. Keep stirring so the garlic does not burn.
Pour 1½ c. half and half into the skillet and stir until sauce is reduced and thickened. Add parmesan and stir until melted. Add cayenne and nutmeg.
Return scallops and shrimp to the skillet, and add crab meat. Stir to heat through and thoroughly coated. Add parsley and fresh basil.
Add cooked and drained pasta to the sauce mixture; toss and heat. If sauce is too thick, it may be thinned to desired consistency with leftover pasta water. Serve with additional Parmesan. Serves four.
Bruschetta
Small baguette sliced ¼ inch thick
Olive oil
Topping such as basil, olive or artichoke
Mozzarella cheese
Place slices of baguette on cookie sheet.
Drizzle olive oil on both sides of bread. Place under broiler and toast until lightly browned. Flip and toast other side. Remove from oven and allow to cool slightly.
Spoon topping over one side. Sprinkle with mozzarella cheese.
Place under broiler until cheese is melted and lightly browned.
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