Ingredients
15, medium sized Scallops
20, 21- 26 count Shrimp
2 tbsp, Butter
2 tbsp, Olive oil
3 Cloves, Garlic, minced
1/2 cup, Sun dried tomatoes, sliced
1/2 cup, Black olives, halved
1/2 cup White wine
Angel hair pasta
1/2 cup, Parmesan cheese
2 tsp, Herbs de Provence
Angel hair pasta, cooked al dente and drained
Method
In a smoking hot pan, being cautious to prevent over cooking, sear the scallops in the butter and oil then remove from the pan.
Add the shrimps and sauté until light pink in colour. Remove from pan.
Add the garlic; sun dried tomatoes and black olives.
Sauté for 2 minutes and deglaze using the white wine.
Add the cooked pasta to the mixture and season with the salt and pepper.
Add the herbs de Provence and Parmesan cheese.
Return the scallops and shrimp to the pan.
Remove from the heat and serve immediately.
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