Seafood Sauté

Last night, I had to work with what I had on hand since it was below zero outside and there was no way I was going out to the grocery store! Surprisingly, this meal came out wonderful! It left me feeling full and pleased! This meal yields about 2 large servings. If  you are cooking for 4, double it.

Ingredients:

- 1/2 lb of fresh sea scallops
- 1/2 lb of fresh jumbo shrimp cocktail
- 1.5 cups of frozen shelled soy beans (edamame)
- 1 white onion
- 1 package of raw mushrooms
- 1 tablespoon of EVOO
- 1 tablespoon of fresh minced garlic
- 1 tablespoon of butter
- Greek seasoning
- 1 teaspoon of beef broth base
- fresh parsley for garnish

Directions:

Rinse the scallops and shrimp and drain. Pat them dry with a paper towel. Butterfly and take the tails off the shrimp. In a medium frying pan, add 1/2 tablespoon of EVOO and place on medium.Chop up the onion and mushrooms to your desired size. Place them in the frying pan and top with seasoning, stirring occasionally.

In a separate frying pan, add 1/2 tablespoon of EVOO and place on medium. Add the scallops first and top with your seasoning. Allow them to sear on one side. Once they are well seared, flip them over allowing the other side to sear. At this time, add your butterflied shrimp and season both sides.

Going back to your vegetables. They should be just about done by now. Add in the soy beans and lower the temperature to low heat.

Now for the finishing touches. Add the butter and garlic to your seafood pan and toss well. In your vegetable pan, add the beef broth base and stir, allowing the beef broth to fully incorporate into the vegetables.

Plate up the vegetables and top with your seafood. Garnish with fresh parsley and serve!