SHRIMPS AND SCALLOPS MEDLEY

INGREDIENTS:

10 to 15 fresh (frozen) shrimp, peeled & deveined

10 to 15 fresh (frozen) scallops, deveined

1 Lemon

Olive oil

2 cloves garlic, minced

2 tbsp. Italian parsley

WHITE SAUCE:

3 tbsp. butter (butter)

1 tbsp. flour

1/4 tsp. salt

1/4 tsp. white pepper

1 cup milk 

Season shrimps and scallops with salt and pepper, drizzle with lemon juice.

Heat pan; pour in about 1 tablespoon of olive oil. Sauté shrimps and garlic until shrimp is no longer transparent, about 2 to 4 minutes per side. Remove shrimp from heat. Set aside.

Pour in the pan about 1/2 tablespoon of olive oil. Sauté scallops about 4 to 6 minutes per side  until starting to brown.. Mix with shrimps, add parsley and pour in white sauce.

SAUCE: (Please note that it's much easier to prepare Béchamel Sauce in microwave)

Heat butter and flour in microwave until butter is melted. Add milk and heat some more until milk is worm. Add salt and peppers and mix it. Pour into pan with shrimp and scallops, mix and serve room temperature.