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Sea Scallops and Shrimp with Asparagus, Endive and Vin Cotto

SERVINGS
4-6 servings
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SERVINGS
4-6 servings
RATE THIS RECIPE
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Ingredients

  • 1/2 pound sea scallops
  • 1 pound medium shrimp, cleaned
  • 1/2 bunch fresh asparagus, thinly sliced lengthwise
  • 1 bunch endive, thinly sliced lengthwise
  • 1/2 teaspoon vin cotto per serving to drizzle
  • 1/4 cup extra virgin olive oil
  • Chef notes

    Villa d’Este Hotel — Lake Como, Italy Cooking with Chef Luciano Parolari The most famous people in the world have visited this hotel, from Mark Twain to President Kennedy to the Queen of England ... and, of course, the Scottos!

    Preparation

    Baking Directions:

    1.

    Season sea scallops and shrimp with salt and pepper.

    2. In a large sauté pan over medium to high heat add olive oil.

    When olive oil is hot, add sea scallops and cook until golden brown on one side, flip over and then add shrimp; cook for 1 minute.

    3. Add asparagus and cook for 30 seconds more.

    Add endive and cook for 10 seconds.

    Remove from heat.

    Plate immediately and drizzle each portion with Vin Cotto and serve.

    Tips:

    (a) Shrimp only need to be cooked until they turn orange, approximately 1 minute.

    (b) Asparagus and endive should be cooked very quickly and still kept slightly crisp and not brown.

    Recipe Tags