SEARED SCALLOPS & SHRIMP OVER ANGEL HAIR PASTA

Seared Scallops & Shrimp Over Angel Hair Pasta image

If you're looking for a delicious, fairly simple seared scallops and shrimp recipe look no further. The sauce that accompanies the seafood is divine. As the butter, wine and shallots cook down, it almost becomes creamy. The scallops and shrimp are cooked perfectly. Overall, this is delicious!

Provided by George Levinthal

Categories Seafood

Time 30m

Number Of Ingredients 16

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Ingredients

6 large sea scallops
8 jumbo shrimp, peeled and deveined
2 oz angel hair pasta (enough to fit through a quarter sized hole)
1-1/2 c small button mushrooms
1/2 c frozen or fresh peas
2-1/2 tsp kosher or sea salt, divided
1/2 tsp seafood seasoning or rub
1/4 c chopped shallots
6 Tbsp unsalted butter, divided
1/2 c white wine (sauvignon blanc)
1 Tbsp finely chopped garlic
1/2 tsp crushed red pepper flakes
1/4 c chopped parsley plus more for garnish
2 Tbsp grapeseed oil
1 Tbsp capers, drained and rinsed
1 tsp lemon zest, grated

Steps:

1. Put up a large, covered pot of water, about 2 quarts, on high to boil.
2. Clean the scallops and shrimp and pat dry. Season both sides with 1/2 tsp of the salt and the seafood seasoning and set aside for a few minutes
3. Melt 2 tbsp of butter in a small sauté pan or sauce pan over medium heat. Add the shallots and 1/4 tsp of the salt and cook for 2 to 3 minutes until they start to soften. Add the wine, turn the heat to medium low and simmer until ready.
4. In a separate sauté pan, melt 1 tbsp of butter over medium heat and add the mushrooms and a pinch (1/8 tsp) of salt. Cook until they start to soften, about 3 minutes and add the peas. Cook another 3 minutes. Drain the liquid and set aside
5. When the water is rapidly boiling, add all but 1/2 tsp of the salt to the boiling water and add the pasta. Cook for 2 minutes. Drain the pasta, pour out all but 1/2 cup of the water from your pasta pan, and return the pasta to the pot over low heat. Add 1 tbsp of butter, the remaining salt, the chopped garlic, the crushed red pepper flakes and 1/4 cup of chopped parsley and combine thoroughly. Stir in the mushrooms, capers and peas and keep warm.
6. In a hot sauté pan or cast iron skillet, add the oil. When the oil's shimmering, place the scallops in the pan. Depending on their size, cook for 2 to 2-1/2 minutes until is well seared, but not burnt. Turn the scallops over and then add the shrimp. Cook the shrimp for 1 minute on each side. During the last minute add 1 tablespoon of butter and baste the scallops and shrimp. Everything should be done at the same time. Remove from the heat to a warm plate.
7. During the last minute of cooking the scallops and shrimp, add the remaining tbsp of butter to the butter and wine sauce and let it melt.
8. Divide the pasta between two bowls, sprinkle on the lemon zest, arrange the scallops and shrimp on top of the pasta, divide the sauce between the 2 bowls, sprinkle on the remaining parsley and serve.