Well as some of you may know, Lent is upon us. For those of you who are not familiar with Lent, the season is 40 days long, and begins with Ash Wednesday which is the day after Fat Tuesday. It ends on Easter Sunday. Being a Catholic, I don’t eat meat on Ash Wednesday or any Friday during Lent. Who knows why we do this. I’ve heard that fisherman came up with this idea to promote their businesses during harsh times way back when. Either way, it’s a tradition I’ve acknowledged since I was a kid. So…what does this all mean to you? Well it means there will be more vegetarian and seafood dishes on i♥cm the next 40 days.
Being that I just had a very delicious shrimp stew, I didn’t want shrimp again. Of course my husband wanted shrimp—shrimp scampi to be exact. While I absolutely love shrimp scampi, and have a pretty simple and quick method to it, I wanted something a bit different. When I went to the fish market, I picked up some large sea scallops as well as shrimp for a easy-to-impress shrimp and scallop scampi.
I like to bake my scampi…why? Well firstly, it was my mother’s way of doing it. I would request shrimp scampi for my birthday meal every year (well every year after about age 13 which is when I started eating seafood and stopped being such a picky eater). This meal is like comfort food to me, and the addition of scallops made it much more indulgent. Baking the scallops makes them so soft, like little pillowy clouds or the whites of a soft boiled egg. It’s quick, easy and very easy to entertain with. What do you serve this with? Pasta…rice…pasta…rice. The controversy in my house. My husband always prefers linguine, as good italian boys should. Me? I prefer white rice, as good south american girls should Whatever you choose to serve this with, the sauce from the baked shrimp and scallops will because the sauce for your pasta or rice, so don’t be afraid of the amount of olive oil and butter here in your baking dish.
- ¾ pound large raw shrimp, deveined and peeled tails off
- ½ pound large sea scallops quartered
- 5 large garlic cloves minced
- large handful of fresh chopped parsley
- ¼ cup extra virgin olive oil plus 1 tablespoon
- juice of 1 large lemon (have some extra slices on hand if anyone wants an extra squeeze when serving)
- pinch of crushed red pepper
- ¼ tsp salt
- pepper to taste
- 2½ tablespoons butter
- ⅓–1/2 cup plain breadcrumbs seasoned with salt
- Preheat the oven to 350 degrees.
- Place shrimp, scallops, garlic, parsley, olive oil, lemon juice, salt, pepper, and crushed red pepper into a baking dish large enough to have shrimp and scallops in a single layer.
- Toss well.
- Top with breadcrumbs.
- Cut the butter into thin slices and place evenly on top of the breadcrumbs.
- Bake for 25 minutes or until the shrimp is cooked through. Butter should start to bubble slightly.
- Serve on top of rice or pasta. Top with some more fresh parsley and squeeze of lemon if desired.