SEA SCALLOPS AND SHRIMP WITH ASPARAGUS, ENDIVE AND VIN COTTO

SEA SCALLOPS AND SHRIMP WITH ASPARAGUS, ENDIVE AND VIN COTTO image

Yield 4-6

Number Of Ingredients 7

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1/2 pound sea scallops
1 pound medium shrimp, cleaned
1/2 bunch fresh asparagus, thinly sliced lengthwise
1 endive, thinly sliced lengthwise
1/2 teaspoon Vin Cotto per serving to drizzle
1/4 cup extra-virgin olive oil
Salt and pepper to taste

Steps:

1. Season sea scallops and shrimp with salt and pepper. 2. In a large sauté pan over medium to high heat add olive oil. When olive oil is hot, add sea scallops and cook until golden brown on one side, flip over and then add shrimp; cook for 1 minute. 3. Add asparagus and cook for 30 seconds more. Add endive and cook for 10 seconds. Remove from heat. Plate immediately and drizzle each portion with Vin Cotto and serve. Tips (a) Shrimp only need to be cooked until they turn orange, approximately 1 minute. (b) Asparagus and endive should be cooked very quickly and still kept slightly crisp and not brown.