Ingredients

• 4 tablespoons olive oil
• 8 jumbo shrimp
• 8 sea scallops
• ½ cup diced onion
• 1 tablespoon minced garlic
• ¾ cup white wine
• Juice of ½ lemon
• 1 stick of butter
• 1 tablespoon parsley
• Pepper and season salt to taste

Clean and de-vein shrimp. Split lengthwise.

Slice scallops in half lengthwise.

In large sauté pan heat olive oil. Add onions and garlic. Sauté 2 minutes.

Add the white wine and lemon juice. Simmer until a light sauce forms.

Add the seafood. Cook for 3-5 minutes. Add the butter and stir until the butter melts. Add the chopped parsley.

Serve over rice or pasta.