Wednesday, June 30, 2010
Parmesan Crusted Scallops & Shrimp
I served this self-created seafood dish with roasted broccoli and garlic and herb rice. It was excellent.
Parmesan Crusted Scallops and Shrimp
1 lb sea scallops
1 lb shrimp, peeled
salt and pepper
olive oil (2 turns of a pan)
juice from two large lemons
1/3 cup fat free cream cheese
1 Tbsp minced garlic
3 green onions, minced
red pepper flakes (as much as you like)
1/2 cup freshly shredded Parmesan cheese
1/2 cup Italian breadcrumbs
Heat oil in large pan over medium heat. Season scallops and shrimp with salt and pepper. Saute until shrimp just turns pink and the scallops are just about done, but do not overcook (they still get to go in the oven). In a 9x13 pan, spread out the scallops and shrimp. Mix the juice of the lemons with cream cheese in the pan. Add garlic, red pepper flakes, and green onions to the pan. Once it's nice and blended, pour this over the scallops and shrimp. Mix the Parmesan cheese and breadcrumbs. Sprinkle on top and bake on 350 degrees until slightly browned and it's bubbly.