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Submitted by: njcook3257025

 

Sauteed scallops and shrimp in a light citrus sauce, served on angel hair pasta with toasted hazelnuts and cilantro.
 

Ingredients

  • 4 oz bay scallops
  • 4 oz large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 tbsp hot sauce
  • 1 tbsp lemon juice
  • 1 lb angel hair pasta
  • 1/4 cup toasted hazelnuts
  • 2 tbsp minced cilantro

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Method

In a medium nonstick skillet cook scallops and shrimp in oil over medium heat 3-5 minutes. Add garlic and hot sauce and cook 1 minute more. Remove from heat, add lemon juice. In a large stock pot cook pasta in boiling and salted water 5 minutes, drain and reserve. Arrange pasta on 4 plates, top with scallop and shrimp mixture, hazelnuts and cilantro.

 

Notes: For a Latin punch you can also add lime juice.

 

Number of Servings: 4

 

Submitted by: njcook3257025 ()

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