Shrimp & Scallop Provencal Recipe
Servings: 12
Ingredients
- 3/4 c. (1 1/2 sticks) butter (clarified)
- 8 lg. cloves garlic, chopped
- 1/2 pound lg. shrimp, shelled & deveined
- 4 med. tomatoes, about 1 1/4 lbs. diced
- 2 tbsp. minced fresh basil
- Salt & pepper to taste
- 1 c. dry white wine
- 1 1/4 lbs. bay scallops
- 1 pound linguini, cooked
- Fresh basil leaves for garnish
Directions
- In 12" skillet, hot clarified butter over medium heat. Add in garlic; cook 1 minute till tender but not brown. Stir in shrimp, tomatoes, basil, salt and pepper; cook 2 min. Add in wine and heat to boiling. Add in scallops, cook and stir about 2 min or possibly till hard.
- Spoon mix over warm linguini. Garnish with basil leaves. 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 177g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 113 | 34% |
| Total Fat 12.85g | 16% |
| Saturated Fat 7.51g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 75mg | 25% |
| Sodium 191mg | 8% |
| Potassium 391mg | 11% |
| Total Carbs 32.1g | 9% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.17g | 1% |
| Protein 17.28g | 28% |
