- 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.