Shrimp and Scallop Pasta
3/4 lb.- 1 lb. shrimp, medium, shelled
½ lb.- 3/4 lb. bay scallops or sea scallops cut in pieces
one medium onion (opt.)
Saute onion and shallot in 3 TBS butter and at least equal amount of olive
oil. Add shrimp. Cook only until shrimp are pink, turning once. Add scallops. Cook until juices are rendered and scallops are just done. Serve over penne or linguini.
Note to Teddy: the scallops magically produce liquid. It tastes like you've added wine, but you haven't! Made on penne, this was easy for Grandma to eat, and she loved it. Served 4/6/95 with grass-thin asparagus in olive oil and balsamic vinegar dressing, followed by large, stemmed strawberries.