Shrimp and Scallops in Garlic Cream Sauce

1. 1

   Special Equipment: A fine strainer

2. 2

   In a large saute pan, heat 1/4 cup oil and cook garlic and shallot until translucent, about 2 minutes.

3. 3

   Deglaze the pan with the wine, and add parsley, basil and thyme and let the liquid reduce by half.

4. 4

   Using a fine strainer, strain the reduction into a clean saucepan and add the cream.

5. 5

   Over low heat, let the sauce reduce to medium thickness.

6. 6

   To the now empty saute pan, add 2 tablespoons olive oil, saute scallops, cook until opaque and remove to a utility platter in a warm place.

7. 7

   Then use the same pan to saute shrimp just until pink, and remove to the utility platter.

8. 8

   Add cream sauce to saute pan to toss the drained pasta or rice with the cream sauce and seafood, reserving a few scallops and shrimp for the top.

9. 9

   Transfer to a serving dish, and sprinkle with cheese, as garnish.

10. 10

    Arrange shrimp and scallops on top and garnish with basil sprigs.

* Per serving · 4 servings · Values may vary.