10 20-30 scallops
10 26-30 raw shrimp, peeled and deveined
2 garlic cloves, crushed
2 pieces bacon, uncooked, thick cut, chopped into small pieces
1 shallot, chopped fine
1 tablespoon fresh parsley, chopped fine
2 cups spinach, loosely packed
½ cup heavy cream
1 tablespoon white wine (or chicken stock)
1 tablespoon Parmesan cheese, grated
2 tablespoons olive oil
salt and pepper to taste
In a sauté pan over medium-high heat, cook bacon for 2 – 3 minutes. Drain off fat. Add 1 tablespoon of the olive oil and half of the crushed garlic and cook for 30 seconds. Season scallops and shrimp with salt and pepper to taste. Add shrimp and scallops to the pan. Cook for two minutes, turn, add the heavy cream and cook for two additional minutes. Add the parsley and cheese and combine well. Remove shrimp and scallop mixture from pan and set aside.
Wipe out the pan and return to medium high heat. Add the remaining tablespoon of olive oil and remaining garlic. Cook for 90 seconds. Add the white wine, salt and pepper to taste, and spinach and cook for about 45 seconds.
Drain spinach, divide in half and place in the center of two plates. Top with scallop and shrimp mixture and serve. Serves Two.
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