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1
Clean up the seafood remove any lingering shell, grit, etc.
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and set aside.
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3
In a large saute pan, over medium heat, add the oil and let the butter melt into it.
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4
Add the wine, seafood seasoning , garlic, and pepper.
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5
Let all heat through but do not allow it to come to a full boil.
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6
Reduce heat to low-medium and place the uncooked scallops in and stir continuously.
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When they are cloudy but not yet fully white, add the crab and shrimp and heat until everything is just heated through and scallops are opaque.
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Remove from heat, top with the fresh parsley and serve as desired.
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NOTES: This is great served with a toasted crusty baguette of French bread or even with or over pasta or rice.
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10
Like more traditional scampi sauces, a little chopped sauteed onion or shallot and a squeeze of fresh lemon juice are options but do not use too much as the flavor of the seafood is a bit delicate and is easily overwhelmed.
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If you or a dinner guest do not eat a particular type of the seafood (some dont like scallops, for example), just eliminate it and increase the remaining seafood types accordingly.
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Its good with all shrimp or all crab, too.
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I tend to end up adding a little more seafood seasoning but really have to watch it it is salty stuff and also can overwhelm the dish.
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If you like added heat, a little bit of hot sauce or chili powder is okay, too.
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15
If you do use salt-free seasoning, adding a little salt would be okay.
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AND its best to buy cooked & cleaned shrimp (frozen is fine, just put it in fridge to thaw overnight), the cooked crab in sealed see-through containers, and fresh scallops.
