Gather up the two ends of the foil and roll them down so that they're tightly sealed-do the same with the shorter sides. Next, pour on the seafood, making sure to add all the juices that may have dripped on the plate. Pour the pasta onto the platter, then pour all the sauce over the pasta (juice and all). Use your hands to press the foil flat against the platter. Overlap them on an ovenproof platter (make the overlap about 6 inches or so) with some depth or in a baking sheet. Tear off two large sheets of heavy duty aluminum foil. Let it bubble up and reduce for a minute or two, then pour in the tomatoes (including juice.) Add salt, pepper, and red pepper flakes, then cook the sauce over medium-high heat for 10-15 minutes. Cook the garlic for 30 seconds, then pour in the wine. (Don't completely cook scallops or shrimp.) Remove to a plate and set aside.Īdd a small splash of oil to the pan. When hot, throw in shrimp and brown them, too. Remove to a plate and set aside.Īdd another tablespoon of both olive oil and butter to the skillet. Brown the scallops just until they get great color on the outside, about 45 seconds to a minute per side. Heat 1 tablespoon olive oil and 1 tablespoon butter in a heavy skillet over medium-high heat. Cook pasta for just over half the cooking time (it should still be a little firm.)
0 kommentar(er)
