This is a quick and simple way to enjoy two of my favourite shellfih, Italian-American style.
My Private Note
Units: US | Metric
- 1 lb jumbo shrimp, shelled and deveined
- 1 lb bay scallop
- 1 cup diced onion
- 1 head garlic, cloves peeled and sliced
- 4 tablespoons unsalted butter, divided
- 2 tablespoons grapeseed oil
- 1 (28 ounce) can of san marzano peeled tomatoes in puree
- 2 teaspoons dried savory
- 1 teaspoon dried parsley
- 1 teaspoon freshly cracked black pepper
- 1 teaspoon hot red pepper flakes
- 1 tablespoon anchovy paste
- 1/2 cup chopped fresh basil
- 1In a large, deep saute pan over medium heat, melt 2 tbsps of butter and add 2 tbsps of grapeseed oil. Sweat the onions for a minute, then add the garlic. Fry for just a minute or two, until the garlic just begins to turn golden.
- 2Stir in the anchovy paste until it disappears into the onions and garlic.
- 3Add the tomato puree from the can, and either chop or crush the tomatoes, adding them to the pan as well.
- 4Add the dried parsely, savory, and red pepper flakes. bring the sauce to a low bubble simmer, uncovered, stirring every once in a while for about 20 minutes, until the sauce thickens.
- 5Stir in the shrimp and half of the chopped fresh basil, cover and simmer for 2 minutes.
- 6Stir in the scallops. again, cover and simmer 2 minutes more. Then add the rest of the chopped basil and 2 tbsps butter. Stir until the butter is melted inches.
- 7Serve over squid ink linguini, with a side salad and crusty semolina bread.
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Nutritional Facts for Shrimp and Scallops Marinara
Serving Size: 1 (686 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 586.0
- Calories from Fat 263
- Total Fat 29.2 g
- Saturated Fat 11.4 g
- Cholesterol 327.5 mg
- Sodium 768.6 mg
- Total Carbohydrate 18.6 g
- Dietary Fiber 2.1 g
- Sugars 2.6 g
- Protein 60.7 g