Ingredients
2/3 lb. Whole Wheat Penne Pasta
One bag Trader Joe's Frozen Scallops
12 Frozen Raw Tiger Prawns 21-25 ct
1/2 Yellow Onion
1/2 cup EVOO
1/2 cup Sherry Wine
1 Tbs Butter
Garlic Powder
Salt and Pepper to taste
2 cups Spinach Leaves (washed and dried)
2/3 lb. Whole Wheat Penne Pasta
One bag Trader Joe's Frozen Scallops
12 Frozen Raw Tiger Prawns 21-25 ct
1/2 Yellow Onion
1/2 cup EVOO
1/2 cup Sherry Wine
1 Tbs Butter
Garlic Powder
Salt and Pepper to taste
2 cups Spinach Leaves (washed and dried)
Thaw out 12 shrimp s and the bag of scallops. Hydrate 12 shiitake mushrooms. Slice the mushrooms into 12" slices. Cut the yellow onion into strips. Boil 2 quarts of water in a large pot. When the water is boiling, add the pasta. Heat 1/2 cup of oil in a 14" skillet over medium-low heat. When pan is hot, lay out the scallops and cook till done (3 minutes on each side). Set the scallops aside. Pour the wine into the pan and heat until boiling to deglaze the scallop residue. When the pan is finished deglazing, turn the heat to medium-high and add the onions and mushrooms. Add garlic powder, salt and black pepper. Cook until the onions are soft. Sprinkle raw peeled shrimp with garlic powder and a little salt and pepper. Saute in butter until cooked through (3 minutes each side). Add the scallops and the shrimp to the mushroom mixture. Add the rest of the oil to the sauce and toss. Add the cooked pasta and toss. Add spinach and toss until the greens are wilted. Serve while hot.
Reception: Emily thought the recipe was too dry. I told her that in the next rendition, I will add a chicken stock base. Corn starch could be added, if thickening was needed.
When she reheated it for leftovers, she added oyster sauce and more spinach. It was pretty good.