Shrimp and Scallop Medley
Ingredients
- 1 pound 31 to 40 shrimp (veined and peeled)
- 1 pound bay scallops
- Old Bay Seasoning, to taste
- coarse kosher salt to taste
- 4 large cloves garlic, diced
- 1 pound sliced fresh mushrooms
- 2 tablespoon butter
- 1 teaspoon honey mustard
- 2 tablespoon sour cream
- milk
- lemon juice
- corn starch
Instructions
- Melt butter in pan. Add garlic and lightly salt.
- When garlic is lightly browned, add the mushrooms. Cook down, tossing occasionally. Add a little water, if needed, about 2 tablespoons.
- Spread garlic and mushrooms to side of pan and toss in the peeled shrimp and the scallops.
- Add Old Bay and salt to seafood and let shrimp start to turn color.
- Add the sour cream and a little milk, and then the honey mustard.
- Add a couple of squeezes from a lemon and stir.
- Add about 2 more tablespoons milk to a separate dish and add in about a teaspoon of corn starch. Stir well and add to the pan.
- Add more salt, if needed, and taste.
- Stir until shrimp and scallops are cooked, but remain tender.
- Add over angel hair pasts, or alongside a nice broiled steak.