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Author Notes: When I was finishing up high school and about to head off to college my dad, knowing I was interested in cooking, taught me a few basic recipes that were fairly simple, cheap and “guaranteed to wow anyone”. He taught me how to make a fabulous blanched green bean dish with only good salt, great olive oil and a squeeze of lemon (which I still make all the time, and have passed onto Heather who does the same). He taught me how to make the most decadent twice-baked potatoes with a super crispety outside and smoothest, richest insides, using 27,653 pounds of butter. He taught me building blocks, like how to make a roux for soup bases or a delicious cheese sauce to be poured over steamed broccoli. I learned to emulate his burgundy mushroom sauce served over a perfect medium-rare steak.
And he taught me the recipe for a meal that can be made in the time that it takes for water to boil and pasta to cook. The dish’s broad strokes involve scallops and/or shrimp, white wine, garlic, a shallot and feta cheese. It’s inexpensive, fast, and everyone I have prepared it for has been tremendously impressed. And it is so easy. —F for Food
- 1/2 pound Sea scallops
- 1/2 pound Large shrimp, peeled & cleaned
- 1/2 cup Chicken or vegetable stock
- 1/2 cup Dry white wine
- 3 tablespoons Olive oil
- 2 Cloves garlic, coarsley chopped
- 1 Shallot, thinly sliced
- 1 Meyer lemon
- 1 tablespoon Italian parsley, chopped
- 1 tablespoon Cilantro, chopped
- 8 ounces Linguine
- 1/2 cup Crumbled feta cheese
- Salt & pepper to taste
- In skillet, sauté shallots and garlic in oil over medium heat. Add stock, wine, lemon juice, parsley, and cilantro. Bring to boil, add scallops first, then shrimp a couple of minutes later. Sauté until pink: about 3-5 minutes. Be careful not to overcook. Salt & pepper to taste.
- Pour seafood sauce over linguine in a casserole dish. Crumble feta over the dish and place in oven on broil for about 5 minutes or until feta is just browned.
- This recipe was entered in the contest for Your Best Seafood Pasta
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