FRITTATA (SHRIMP OR SCALLOPS)

FRITTATA (Shrimp or Scallops) image

Provided by Alan Leonetti

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 8

8 eggs
1/2 lb small shrimp (peeled/cleaned) or 1/2 lb sea scallops (sliced in half horizontally)
1 cup water
1 tablespoon salt
1 tablespoon unsalted butter (melted)
2 tablespoons extra virgin olive oil
2 tablespoons finely chopped flat leaf parsley or 2 tablespoons dried parsley (for garnish)
salt and pepper

Steps:

Preheat oven to 400 degrees.
Bring 1 cup of water to a boil and add the 1 tablespoon of salt.
Quickly blanch either the shrimp or the scallops in the salted water, then drain and toss in the melted butter.
Season with the salt and pepper to taste and set aside.
In a large bowl, beat the eggs with salt and pepper to taste.
Heat the olive oil in a large, 9 inch, cast iron or oven proof skillet over high heat and pour in the eggs.
Cook, stirring constantly, until the eggs are almost coagulated.
The eggs should be semi-solid.
Add the shrimp or scallops and distribute them evenly.
Place the skillet into the oven and bake for 3 to 5 minutes, until the eggs are completely done.
Remove from oven, top with parsley and serve.