I had a partial bag each of royal red shrimp and scallops in the freezer and this recipe from Lea Ann on her Cooking On The Ranch blog seemed like a great use for them. I adapted the recipe just a little to use more shrimp and use on-hand ingredients but you can click on the link for Lea Ann’s original recipe.
Shrimp Scallop Pasta With Orange Cream Sauce - Adapted from Cooking On The Ranch
fresh lemon juice
16 jumbo shrimp peeled and deveined
11 sea scallops
all-purpose flour to dust the
seafood (Larry didn’t do this)
4 tbsp butter divided
2 tbsp olive oil
¼ cup finely chopped onion
2 cloves garlic chopped
1/4 cup dry vermouth (Larry used white wine)
2/3 cup orange juice
1 cup heavy cream
1/2 teaspoon basil dried, or 4
fresh leaves chopped
1 orange supreme cleaned and separated into wedges
1 lb, angel hair pasta cooked according to package instructions
1. Supreme the orange. Remove skin and pith and divide into wedges, set aside.
Squeeze a little lemon juice
on shrimp and scallops; toss them lightly in flour. Set aside.
2. In a sauce pan melt 2 tablespoons of the butter. Add shallots and cook until tender.
3. Add garlic and cook until fragrant.
vermouth wine over shallots and garlic and
reduce by 1/2.
5. Add orange juice and cook until reduced by 1/3.
6. Add the heavy cream and simmer for about 10 minutes. Set aside and keep warm
7. In the meantime, cook the pasta according to package directions.
8. When the pasta is well underway cooking, heat a large skillet over medium high heat. Add the remaining 2 tablespoons butter and the olive oil. When the oils are hot, add the scallops, standing up. Brown the scallops, this will take 2 – 3 minutes and then with tongs, turn them over.
9. Then add the shrimp. Cook until the shrimp are golden brown and the scallops are cooked through. About another 2 – 3 minutes.
10. Drain the pasta and return to pan. Pour the orange cream sauce over the pasta and with tongs, turn to mix well.
11. To serve, place the pasta into your favorite pasta bowls and top with the scallops and shrimp dividing them evenly between the bowls. Sprinkle on the orange slices and chopped basil.
We all thought it was delicious and Bev paid it her greatest compliment – “I’d like to have that again.” Bev regularly removes the pith and membrane from oranges and grapefruit and now we’ve learned that the process has a name – supreme the orange. The one thing we think we would like for the dish is a little more orangey flavor and thought zesting the orange and adding to the sauce might do it – what would you suggest Chef Lea Ann and thanks for an outstanding supper.
Photos can be enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
10/13/20 meal date