Seafood Colin
Submitted by dute
Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minTwenty minutes. That’s all it takes to get this on the table.
Plump shrimp and meaty sea scallops hit a hot buttery skillet with fresh tomatoes, sliced mushrooms, and a generous amount of crushed garlic.
A tablespoon of paprika and two cups of heavy cream turn the whole thing into a rosy, spoon-coating sauce that begs to be spooned over steamed rice.
It’s the kind of weeknight meal that feels like a restaurant splurge without the fuss or the bill.
Kitchen Tips
- Use large sea scallops and pat them dry before cooking so they get a nice sear in the butter
- Three tablespoons of garlic is bold, so dial it back to two if you prefer a more subtle flavor
- Let the cream reduce gently for about 3 minutes until it thickens naturally rather than rushing it on high heat
- Serve in individual ramekins for an easy dinner party presentation
Ingredients
Directions
Shell and de-vein the shrimp.
Make a slit along the back or outside of the shrimp.
Lift out the black vein and discard. Rinse the shrimp and scallops.
Melt the butter in a large skillet.
Add the tomatoes, mushrooms, and garlic and sauté 1 minute.
Add the shrimp and scallops and continue to cook for another minute.
Add salt and pepper to taste.
Add the paprika and then the cream.
Cook gently until the cream thickens, about 3 minutes.
Serve over rice or in a ramekin.
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