Celeste's Sea Scallops and Jumbo Shrimp
Served Scampi Style over Lemon Arugula

Recipe courtesy of Celeste Podojil

Ingredients
1 pound Sea Scallops
1 pound Jumbo Shrimp
10 cloves garlic, chopped
5 scallions, chopped
Baby arugula
1 lemon
2/3 stick butter
Olive oil
1/3 cup white wine
Kosher Salt and Freshly Cracked Black Pepper

Preperation
This dish will be served as an appetizer with one scallop and two shrimp
over a bed of arugula. You want to get your plates ready to go before you cook
your seafood. This dish cooks so quickly the preparation is key.

In a large bowl, toss a few handfuls of arugula with a little olive oil
(about 2-3 Tablespoons) a few pinches of salt, and a few cracks of black pepper
along with the juice from 1/2 a lemon. Place a small portion on each plate.

To prepare shrimp, peel and de-vein shrimp, rinse and pat dry on paper towels
To prepare scallops, remove foot (if they have not been removed yet)
and thoroughly dry on paper towels.

Sprinkle shrimp and both sides of scallops with kosher salt and cracked black pepper

Chop your garlic, scallions and have your other lemon half ready to go.

Heat a large saute pan over med high heat for about 3 minutes, then
add 2/3 stick butter and 3 Tablespoons olive oil to your pan.

As soon as butter melts add your scallops to the pan, do not move them once you
place them down. Once the scallops are in the pan, add your shrimp to any open spaces.
Cook for 2 minutes and then carefully with tongs, flip your scallops and shrimp. Cook for
another 2-3 minutes (depending on how large your scallops are). You can do this is
two rounds if needed, just add another 1/2 or 1/3 of a stick of butter between.
The butter gives the scallops the golden crust you want.

The scallops will be white and should firm up, your shrimp will be pink. Both are
done very quickly so do not walk away. Place one scallop and two shrimp on each plate.

Once your seafood is out of the pan, deglaze the pan with your white wine, and
add the garlic, scallions and lemon to the pan. Shake the pan a few times and cook
for about 5 minutes. This is your scampi sauce, drizzle a few spoonfuls over each
plate of scallops and shrimp and serve immediately.



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