Shrimp And Scallop Saute

• 3 Tbsp. butter
• 3 Tbsp. olive oil
• 6 large garlic cloves, minced
• 1 lb. mushrooms, sliced
• 2 Tbsp. tomato paste
• 1/4 c. dry white wine
• 1/4 c. lemon juice
• 1 lb. medium shrimp, peeled and deveined
• 1 bunch green onions, sliced
• 1 lb. bay scallops
• 1/3 c. fresh parsley, chopped
• 1/2 tsp. each: salt and pepper
• 2 c. cooked rice

1. Melt butter with olive oil in heavy, large skillet over medium heat.
2. Add garlic; saute 1 minute.
3. Increase heat to high.
4. Add sliced mushrooms; saute until just beginning to soften, about 5 minutes.
5. Add tomato paste; stir for 30 seconds.
6. Add dry white wine and lemon juice; bring to boil.
7. Add shrimp and sliced green onions; stir 1 minute.
8. Add scallops; stir until shrimp and scallops are cooked through, about 3 minutes.
9. Season with salt and pepper.
10. Sprinkle with chopped fresh parsley.
11. Serve immediately over a bed of rice.
12. Makes 6 servings.

butter, olive oil, garlic, mushrooms, tomato paste, white wine, lemon juice, shrimp, green onions, bay scallops, fresh parsley, salt, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082562 (may not work)