Angelfire

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

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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

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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