April 10, 2011

Scallops and Shrimp with Sherry Paprika Sauce

Filed under: Recipes,Seafood — pyjamasandtea @ 3:17 pm
Tags: , , , ,

This sauce is absolute heaven.  I am  now pondering all the different ways I can make use of it, for it is truly wonderful!
Scallops and Shrimp with Sherry Paprika Sauce

2/3 cup drained and chopped jarred roasted red peppers (while I imagine one could use homemade roasted peppers here, there is something about the jarring process that really pops the flavour)

1/3 cup dry sherry

2 tbsp 10% cream

2 tsp smoked sweet paprika (I just used regular paprika, but if I could find the fancy stuff, I have a feeling it would really add something here)

1 tsp chopped fresh rosemary (I did go to the trouble of using fresh and it is totally worth it)

1/2 tsp salt

1/2 tsp pepper

16 sea scallops

10 oz of large raw shrimp, peeled and deveined

2 tbsp butter

3 cloves garlic, minced

1 tbsp chopped fresh parsley

In a blender or food processor, puree the peppers, sherry, cream, paprika, salt and pepper.  Remove tough muscle from scallops and pat scallops and shrimp dry.  In a large skillet, heat butter over medium heat.  Cook garlic until softened but not browned.  Add scallops and shrimp and cook over high heat, stirring, til shrimp begins to pink.  Stir in pepper mixture.  Cover and cook until shrimp are pink and scallops are opaque, about 3 minutes.  Sprinkle with parsley.

The recipe is designed to make four servings, but my love and I polished off the whole thing!  I served it on brown jasmine rice.  You definitely need something to catch the sauce, it is so good.  It looks like a tomato sauce so the flavours are unexpected.  The rosemary is wonderful.  Enjoy!


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