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