Recipes
Shrimp & Scallop Scampi with Tarragon
Source: Pamela Clark, The Thyme Savor, Raleigh, NC
- Ingredients:
- ½ lb. fresh bay scallops, halved
- ½ lb. fresh shrimp, 15/20 count, peeled
- ½ c. dry white wine
- ⅓ c. olive oil
- 2 garlic cloves, minced
- ¼ tsp. crushed red pepper flakes
- 1 pkg. TARRAGON, julienned, 1 tbsp. reserved for garnish
- ¼ lb. prosciutto, sliced in half, lengthwise
- 1 pkg. CHIVES
Instructions:
Marinate scallops and shrimp in olive oil, white wine, garlic, pepper and TARRAGON for at least one hour or up to 8 hours chilled.
Wrap one scallop half and one shrimp in a strip of prosciutto, and place on broiling pan.
Cook about 6 minutes.
Divide CHIVES between two plates and top with cooked Scampi.
Skewer and sprinkle with remaining chopped TARRAGON.
Serves 2.
Shenandoah Growers suggests:
Chenin Blanc is a good match to this.