• Ingredients: 21
  • Serves: 6

Shrimp and scallop sauté with butter, olive oil, large garlic cloves, minced, mushrooms, sliced, tomato paste, dry white wine, fresh lemon juice, medium shrimp, peeled, deveined, bunch green onions, sliced, bay scallops, chopped fresh parsley.

Ingredients

For quick preserved lemons:

  • 1 tbsp. brine from quick preserved lemons
  • 2 tbsps. minced fresh coriander
  • 2 tsps. fresh lemon juice, or to taste

For jus

  • 1 large shallot, minced
  • 2 tsps. chopped fresh tarragon
  • 2 tablespoons chilled unsalted butter, cut into pcs.

For topping

  • *Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment:

  • Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Rice Fritters

  • 4 cups peeled jicama, cut into matchstick-size pcs.
  • 3 cups pea sprouts

Directions

  1. Step 1 Melt butter with olive oil in heavy large skillet over medium heat. Add minced garlic cloves and sauté 1 minute.

    For this step you will need

  2. Step 2 Increase heat to high, add sliced mushrooms and sauté until just beginning to soften, about 5 minutes.

    For this step you will need

  3. Step 3 Add tomato paste and stir 30 seconds. Add dry white wine and fresh lemon juice and bring to boil. Add shrimp and sliced green onions and stir 1 minute.

    For this step you will need

  4. Step 4 Add scallops and stir until shrimp and scallops and stir until shrimp and scallops are cooked through, about 3 minutes.

    For this step you will need

Nutrition information

Calories 204 Carbohydrates 10 g (3%)
Fat 13 g (20%) Protein 12 g (25%)
Saturated Fat 5 g (24%) Sodium 347 mg (14%)
Polyunsaturated Fat 1 g Fiber 2 g (7%)
Monounsaturated Fat 6 g Cholesterol 33 mg (11%)