Credit for this one, with minor changes, goes to Mary at Oh, that's good!
This Healthy Mediterranean Shrimp and Scallops Recipe (for two) is a lightened-up version of a popular Mediterranean shrimp skillet. This easy shrimp recipe is a perfect choice for a busy weeknight dinner. With a little prep, this dish can be on the table in 35 minutes! Great for those following a Mediterranean diet or those who love Mediterranean foods and Mediterranean recipes. Enjoy!
Ingredients:
- 8 medium/large shrimp - peeled and deveined - tails on
- 4 large sea scallops - sliced in half horizontally
- 1 teaspoon smoked paprika
- ¼` teaspoon kosher salt - use less if table salt
- ¼ tsp granulated sugar
- ¼ tsp cayenne pepper
- 3 tbsp olive oil - divided
- 3 cloves garlic - thinly sliced
- ½ cup cherry or grape tomatoes - halved
- ¼ cup bottled clam juice, seafood stock or veggie broth
- ¼ cup dry white wine
- 1 tbsp lemon juice - freshly squeezed
- 1.5 tbsp flat leaf Italian parsley - coarsely chopped - or sliced scallions
- 1 cup pearl barley - cooked
Preparation:
Rinse shrimp and pat dry
with paper towels. Slice the scallops in half horizontally and pat dry.
Combine paprika, kosher salt, sugar, and cayenne pepper in a
medium bowl and mix well. Place the shrimp and scallops in the bowl and fold
gently until all the seafood is coated.
Heat 1 tbsp of the oil in a large sauté pan or non-stick
skillet over medium heat being careful not to burn it. Add the sliced garlic
and cook until fragrant, about 1 minute. Do not brown the garlic! Remove the
cooked garlic and set aside to be added back later.
Add the shrimp and sear both sides over medium heat. Move
the seared shrimp to one side of the pan to make room for the scallops.
Add the scallops in a single layer on the open side of the
skillet, being careful not to crowd them. After turning them once, cook them
for 30 seconds on the other side. As they get nicely seared, move them to the
side with the shrimp. When all the seafood is seared, stir to mix.
Add the tomatoes, the remaining 2 tbsp of oil,
the cooked garlic and the chopped parsley.
Mix the clam juice, wine, and lemon juice in a small bowl
and add to the pan. Raise the temperature of the hot skillet to medium high
heat. Simmer for one minute, then remove the shrimp and scallops to a plate and
set aside to be added later.
Simmer the sauce until the tomatoes begin to shrivel and
give up their liquid. Continue simmering until the liquid reduces and thickens
a bit, about 3-5 minutes.
Return the shrimp and scallops to the pan. When the shrimp
and scallops are opaque, remove the skillet from the heat and sprinkle on some
fresh parsley or scallions, and black pepper to taste.
Serve in shallow bowls, poured over pearl barley.
