buckytom
Grill Master
i made this last week while i was on vacation, and it was so good that even dw said it was better than any restaurant that we've ordered it.
shrimp and scallops marinara
ingredients:
1 lb. jumbo shrimp (20-30 count), shelled and deveined, tails left on
1 lb. bay scallops
1 cup diced onion
1 head of garlic, cloves peeled and sliced
4 tbsps unsalted butter
2 tbsps grapeseed oil
1 28 oz can of san marzano peeled tomatoes in puree (i use cento brand)
2 tsps dried savory
1 tsp dried parsley
1 tsp freshly cracked black pepper
1 tsp dried hot red pepper flakes
1 tbsp anchovy paste
1/2 cup chopped fresh basil
directions:
in a large, deep saute pan over medium heat, melt 2 tbsps of butter, and add 2 tbsps of grapeseed oil. sweat the onions for a minute, then add the garlic. fry for just a minute or two, until the garlic just begins to turn golden.
stir in the anchovy paste until it disappears into the onions and garlic.
add the tomato puree from the can, and either chop or crush the tomatoes, adding them to the pan as well.
add the dried parsely, savory, and red pepper flakes. bring the sauce to a low bubble simmer, uncovered, stirring every once in a while for about 20 minutes, until the sauce thickens.
stir in the shrimp and half of the chopped fresh basil, cover and simmer for 2 minutes, then stir in the scallops. again, cover and simmer 2 minutes more. then add the rest of the chopped basil and 2 tbsps butter. stir until the butter is melted in.
serve over squid ink linguini, with a side salad and crusty semolina bread.
shrimp and scallops marinara
ingredients:
1 lb. jumbo shrimp (20-30 count), shelled and deveined, tails left on
1 lb. bay scallops
1 cup diced onion
1 head of garlic, cloves peeled and sliced
4 tbsps unsalted butter
2 tbsps grapeseed oil
1 28 oz can of san marzano peeled tomatoes in puree (i use cento brand)
2 tsps dried savory
1 tsp dried parsley
1 tsp freshly cracked black pepper
1 tsp dried hot red pepper flakes
1 tbsp anchovy paste
1/2 cup chopped fresh basil
directions:
in a large, deep saute pan over medium heat, melt 2 tbsps of butter, and add 2 tbsps of grapeseed oil. sweat the onions for a minute, then add the garlic. fry for just a minute or two, until the garlic just begins to turn golden.
stir in the anchovy paste until it disappears into the onions and garlic.
add the tomato puree from the can, and either chop or crush the tomatoes, adding them to the pan as well.
add the dried parsely, savory, and red pepper flakes. bring the sauce to a low bubble simmer, uncovered, stirring every once in a while for about 20 minutes, until the sauce thickens.
stir in the shrimp and half of the chopped fresh basil, cover and simmer for 2 minutes, then stir in the scallops. again, cover and simmer 2 minutes more. then add the rest of the chopped basil and 2 tbsps butter. stir until the butter is melted in.
serve over squid ink linguini, with a side salad and crusty semolina bread.