Shrimp Scampi Saute

1. 1

   Heat the clarified butter in a large saute pan until almost smoking.

2. 2

   Add the mushroom caps and cook for 1 minute, turning constantly.

3. 3

   Add the scampi and garlic and saute for 4 minutes until the scampi are beginning to curl and turn opaque.

4. 4

   Pour the vermouth into the pan and reduce the pan liquids by half.

5. 5

   Remove scampi and mushrooms to hot platter to avoid overcooking.

6. 6

   Add the chilled butter 1 T. at a time until the pan juices begin to thicken.

7. 7

   Sprinkle in the scallions, saute briefly, pour sauce over scampi.

8. 8

   Serve the scampi saute on top of a rice pilaf ring, or in individual scallop shells.

* Per serving · 4 servings · Values may vary.

No additional tips available.