What to Do With Just a Few Shrimp & a Few Scallops? Make a Great Meal, That’s What!
One of my favorite seafood dishes to make is shrimp and scallops. At one time, I made it outdoors on the grill, by shaping a piece of heavy-duty aluminum foil into a shallow pan to prevent the small pieces from falling through the grill rack. Now I usually do it on the stove top. It’s easier, and I don’t have to stand outside in the summer heat. On the other hand, while I do have to wash the skillet, I could simply rinse that aluminum foil pan and drop it into the recycle bin — there are pros and cons to everything.
This dish was the result of a time when I wanted seafood, and decided to put together whatever I happened to have in the freezer. I had a few shrimp and a few scallops, and I began experimenting. Below is the result of my little experiment. Years later, when I served this dish, one of our friends said he really didn’t care for scallops, but he wanted to try them cooked this way. I offered to put only shrimp on his plate, but he wanted to try them. He finished one serving, and asked for more. After the meal he said, “I never liked scallops, but I like these!” Comments like that are what keeps us cooks happy, and working on more recipes.
As mentioned above, this recipe is the result of an a day when I had only a few shrimp, and only a few scallops. I began by melting some butter, which I have since replaced with extra virgin olive oil. I added chopped onions, garlic powder, and some Worcestershire sauce. After the onions wilted, I added the seafood, and let it cook until the shrimp turned pink. This thrown together meal was amazingly good.
Prep Time: 15 Total Time: 30-40 minutes Serves: 4
- Extra virgin olive oil (EVOO)
- One small onion, chopped
- White wine, if desired
- 1 pound shrimp
- 1/2 pound bay scallops
- Garlic powder to taste
- Worcestershire sauce to taste
- In a large skillet place EVOO, and chopped onion.
- Cook over low-to-medium heat.
- When onion is wilted (softened) add Worcestershire sauce and garlic powder. Stir well.
- Add the scallops and the shrimp.
- With the the Worcestershire, the wine, and the water that cooks out of the onion, and there is enough liquid to prevent the seafood from sticking to the pan. If not, add a small amount of water or wine. The alcohol will cook off, and the remainder of the wine will add to the flavor.
- If you prefer to omit the wine, you may want to include more of Worcestershire and/or more water, plus a bit more garlic powder to enhance the flavor.
- Cook over medium heat until the shrimp turn pink.
You’re now ready for a fantastic meal.