Shrimp and Scallop Scampi (Edit recipe)

Primal Palate

411 recipes
|
636 followers

Share

Save

PREP TIME

35 minutes

COOK TIME

20 minutes

INGREDIENTS

10

Serves: 2

Ingredients

4 Tbsp Ghee
5 cloves Garlic, minced
1 1/2 Tbsp Lemon Juice
1/2 cup Chicken Stock, Free-Ranch, Organic - Bonafide Provisions
1/2 tsp Himalayan Pink Salt
1/4 tsp Black Pepper
6 oz Scallops, rinsed under cold water and patted dry
8 oz Shrimp, Raw, wild-caught, peeled and deveined, tails on
2 Tbsp Parsley, Flat Leaf, chopped for garnish
4 cups Fettuccine - Cappello's, or your choice of rice noodles, miracle noodles, or vegetables noodles

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the sauce: In a medium-sized saucepan, combine 3 tablespoons of ghee with the garlic, lemon juice, stock, salt and pepper.
Bring to a simmer over medium-low heat and simmer for 5-10 minutes.
Heat the remaining 1 tablespoon of ghee in a skillet over medium heat. Saute the scallops until they get a nice golden sear on each side, 6-8 minutes total.
Remove the seared scallops and set aside. Add the shrimp to the hot pan, and cook until they are pink and opaque.
Prepare your choice of noodles, either rice, spiralized vegetable noodles, or grain-free pasta.
Return the scallops to the pan, reduce the heat to medium-low, and add about half of the sauce. Keep warm over low heat.
Toss the shrimp and scallops in the remaining sauce and pour over the noodles. Garnish with the parsley and serve.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	2676
Fat:	121 g
Carbohydrates:	179 g
Protein:	83 g
Cholesterol:	845 g
Sodium:	3284 mg
Fiber:	26 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.