Shrimp & Scallops Tossed with Cherry Tomatoes, Basil & White Wine
Recipe type: Entree
  • 1 lb capellini, spaghettini or angel hair pasta, cooked to al dente in salted water and drained
  • 7 large sea scallops
  • about 15 medium sized shrimp
  • 2 pints of cherry tomatoes, cleaned and sliced in half
  • 3 baby zucchini, thinly sliced into rounds
  • 6 cloves garlic, minced
  • 2 T olive oil and 2 T unsalted butter, divided into 1 of each
  • ¾-1 cup white wine
  • 1 t honey
  • ¼ cup thinly sliced basil--purple or Italian
  • salt to taste
  • freshly ground black pepper to taste
  1. Heat a large nonstick skillet over medium high heat. Add one tablespoon each of the oil and butter. Add the scallops and shrimp--potentially in 2 batches to avoid over crowding--and sear until done. Remove to a plate and set aside.
  2. Add the remaining oil and butter to the skillet. Add the garlic and cook to golden and fragrant. Add the zucchini with a pinch of salt and saute until crisp-tender. Add the white wine (3/4 cup) to the pan and boil to reduce. Add the honey with a pinch of salt. Add the noodles and seafood and toss. Add more wine if needed and cook it down as well. Turn the heat off and add the tomatoes and basil. Toss and serve with freshly ground pepper.
Recipe by The Spiced Life at