“Mediterranean Seafood Medley with Lemon Herb Sauce”

Allergens

Shellfish (shrimp and scallops)

Ingredients

• Jumbo shrimp, peeled and deveined
• Sea scallops, rinsed and patted dry
• Cherry tomatoes, halved
• Kalamata olives, pitted
• Red onion, thinly sliced
• Fresh basil leaves
• Fresh parsley leaves
• Garlic cloves, minced
• Extra virgin olive oil
• Lemon juice, freshly squeezed
• Salt and pepper, to taste
• Crusty bread, for serving

Instructions

1. In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the shrimp and scallops, cook until they turn pink and opaque, about 3 minutes per side. Transfer to a plate and set aside.
2. In the same skillet, add 1 tablespoon of olive oil and sauté the onion until it starts to soften. Add the garlic and cook for another minute.
3. Stir in the cherry tomatoes, olives, half of the basil leaves, and season with salt and pepper. Cook for 2 3 minutes.
4. Drizzle lemon juice over the vegetables, then add the cooked shrimp and scallops back into the pan. Gently stir to combine.
5. Sprinkle the remaining basil leaves on top. Serve immediately with crusty bread for dipping in the sauce.

Chef’s Insight

To ensure even cooking, pat the shrimp and scallops dry before adding them to the skillet.

Notes

Serve with a crisp white wine such as Sauvignon Blanc or Vermentino for an enhanced dining experience.