22 Aug Seafood Primavera – using your garden’s vegetables
This week’s recipe is from our Account Manager, Mark Paszek. It is one of his favorite dinners. Thanks Mark for sharing this dish, reading the recipe is making me hungry! Enjoy everyone….
1 med onion, chopped
4 green onion, chopped
1/3 cup olive oil
3 carrots cut into thin strips
1 zucchini, cut into strips
1 red or yellow pepper, cut into strips
3 ounces, snow peas
2 cloves of garlic, minced
1/2 lb of scallops
1/2 lb of shrimp, peeled and deveined
2/3 cup clam juice
1/2 cup dry white wine
1 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1/4 teaspoon each dried basil leaves and dried oregano leaves, crushed
Pepper to taste
1 package (8 oz) uncooked linguine, hot cooked and drained
Cook and stir onion in hot oil in large skillet over medium-high heat until soft. Add vegetables and garlic;
reduce heat to low. Cover; simmer until vegetables are tender. Remove; set aside. Cover and cook
scallops and shrimp in same skillet over medium-low heat until opaque. Remove; reserve liquid in pan.
Add clam juice; bring to boil. Add wine; cook over medium-high heat 3 minutes, stir constantly. Reduce
heat to low; add cream, stirring constantly. Add cheese; stir until smooth. Cook until thickened.
Add vegetables, shrimp and scallops. Heat through. Add remaining ingredients except linguine. Pour
over linguine in large bowl. Toss to gently coat. Serve with additional grated Parmesan cheese if desired.
To complete your meal serve with hot from the oven rolls and a tossed favorite green salad.
Makes 6 servings