Ingredients
- ½ poundsea scallops
- ½ poundlarge shrimp, peeled and deveined
- ½ teaspoonkosher salt (more or less, to taste)
- ¼ teaspoonfreshly cracked black pepper (more or less, to taste)
- 2 tablespoonsolive oil
- 1 tablespoonfreshly minced garlic
- 1 cupchicken broth
- 1 cupheavy cream
- ¾ cupsun dried tomatoes in oil, drained and thinly sliced
- ¾ cupshredded parmesan cheese
- ¼ teaspoonitalian seasoning
- 3 cupstightly packed fresh spinach
Directions
- 1
Rinse scallops and shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- 2
Heat olive oil in a large skillet over medium high heat. Cook scallops first – Cook scallops on each side for approximately 2-1/2 minutes, or until browned. Transfer to a plate.
- 3
Add more olive oil to the skillet if necessary and cook shrimp – Cook for about 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to the plate with the cooked scallops and set aside.
- 4
Add garlic to skillet and cook until fragrant, stirring constantly (about 30 seconds).
- 5
Add broth, cream, sun dried tomatoes, Parmesan cheese and Italian seasoning. Stir well to combine.
- 6
Bring to a boil, reduce heat and simmer 3-4 minutes. Add spinach and continue to simmer until spinach is wilted and sauce is slightly thickened (about 1-2 minutes).
- 7
Season with salt and pepper, if desired.
- 8
Return shrimp and scallops to skillet and serve topped with cream sauce.
- 9
Optional: serve over cooked pasta, if desired.