Shrimp and Scallops in Garlic Sauce
This seafood dish is to die for and couldn’t be easier to make; ready in 8 minutes. Camarones y vieiras al ajillo are jumbo shrimp and scallops cooked in a rich garlic sauce. The sauce is made of butter, olive oil, crushed red pepper, parsley, and obviously a shit ton of garlic. The shrimp and scallops are sautéed in the sauce for 4 minutes, then plated; pouring the sauce over. You can eat these as an appetizer with fried plantains or as a main course with rice or pasta.
Ingredients
- 1 lb 16/20 count shrimp peeled and deveined
- 8 oz 10/20 count scallops
- 3 tbsp butter
- 5 tbsp olive oil
- 1 head garlic peeled and thinly sliced
- 1/2 tsp crushed red pepper
- 3 tbsp parsley chopped
- salt and cracked black pepper to taste
Instructions
- Melt the butter into the olive oil in a large sauté pan over medium low heat. Add in the garlic, crushed red pepper, salt and cracked black pepper. Sauté for 4 minutes, making sure to not burn the garlic.
- Increase the heat to medium high. Add the shrimp and scallops to the pan. Cook for 2 minutes.
- Flip the shrimp and scallops over. Cook for 2 more minutes.
- Add in the parsley and toss the seafood in the butter sauce.
