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Shrimp & Scallop Scampi with Tarragon

Shrimp & Scallop Scampi with Tarragon

Shrimp & Scallop Scampi with Tarragon

Shrimp & Scallop Scampi with Tarragon

This decadent pairing of shrimp, scallops, and prosciutto gets extra flavor and a touch of green from the addition of fresh tarragon and chives.  Elegant and sophisticated as well as tasty, this dish makes a delicious weeknight dinner or an impressive appetizer for a weekend party.

Ingredients

  • ½ pound fresh bay scallops, halved
  • ½ pound fresh shrimp, 15/20 count, peeled
  • 1/2 cup dry white wine
  • 1/3 cup olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup fresh tarragon, julienned (reserve 1 tablespoon for garnish)
  • 1/4 pound prosciutto, sliced in half, lengthwise
  • 1/4 cup fresh chives

Instructions

  1. Marinate scallops & shrimp in olive oil, white wine, garlic, pepper and tarragon for at least one hour up to 8 hours chilled.
  2. Wrap one scallop half and one shrimp in a strip of prosciutto, place on broiling pan and cook about 6 minutes.
  3. Divide chives between two plates and top with cooked scampi.
  4. Skewer and sprinkle with remaining chopped tarragon.

Time: 15 minutes

Servings: 2 as main course; double recipe for appetizers and serve 6

Quick Notes

Recipe Source: Pamela Clark, Raleigh, NC; www.thethymesavor.com

Recipesappetizerschivesgluten freemain coursesmediumtarragon
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