Wednesday, December 12, 2012

Scallops and Shrimp Marsala


I can't remember meeting anyone who didn't like shrimp.  I've met a few people who weren't scallop crazy but I enjoy them almost as much as shrimp.  Scallops are a wonderful compliment to shrimp. In fact you could make this with crawfish tails, clams and crabs if you like.

This recipe reminds me of the not so long ago warm days of summer.  It's quick and does not require precise quantities or measurements.

1 tablespoons Emeril's Essence
1 tablespoon Extra Virgin Olive Oil (plus extra for drizzling)
3 tablespoons butter
4 large Scallops
1 lb. Shrimp (whatever size you prefer) peeled and de-veined
8 ounces Shitake mushrooms
1/4 cup Marsala wine
2 tablespoons freshly squeezed lemon juice
2 tablespoons flat leaf parsley, chopped



Since the scallops were large and fairly pricey, I only wanted 4...plus my husband isn't a fan of scallops. Use as many as you like or can afford.  Rinse and pat dry.  Season liberally with Emeril's Essence and a drizzle of extra virgin olive oil.  Toss to thoroughly combine and coat.


Place the peeled shrimp in a separate bowl and season liberally with Emeril's Essence and drizzle with olive oil.  Toss to thoroughly combine and coat.


Drizzle one tablespoon of olive oil in a grill pan, add 1 tablespoon of butter and heat over medium-high heat. Once butter has melted add the Shitake mushrooms and saute until the edges begin to turn golden brown.


Move the mushrooms off to the side and add in the shrimp.  Saute the shrimp until the begin to turn pink and opaque.


Once the shrimp just start turning pink, toss them around a bit and cut the remaining butter into little cubes and toss in with the shrimp.



when the butter begins to foam, add in the scallops and sear for 2 minutes.


Toss the shrimp and turn the scallops and sear for 1 more minute.


Add the lemon juice and the Marsala wine, lower the heat to simmer and let it bubble for 2 minutes.



Bowl it up and garnish with the parsley and that's it!  You will probably want some crusty bread to soak up all of that wonderful sauce!

Recipe for Emeril's Essence - I always double this up and keep it in an air-tight container!

2-1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoons black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.




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6 comments:

Ramona JapaneseRedneck said...

Wow, I'm liking this. Shrimp and scallops are definitely 2 of my favorites.

Blond Duck said...

That sounds so good!

David said...

Katherine, Just beautiful!! I'll eat the shrimp and the scallops and you can have the mushrooms. Actually, Laurie would like some of those too! We hope that all is well! Take Care, Big Daddy Dave

Big Dude said...

Looks awesome Katherine and I'll be happy to eat AJ's scallops any time you need me.

Claudia said...

Not precise. Shrimp, wine and mushrooms. Yes - this will come here.

Chris said...

I enjoy the deep sweet flavor Marsala imparts to recipes but I have never tried it with seafood. It sounds good.