Sometimes I can't make up my mind if I want scallops or shrimp over pasta. I love sun-dried tomatoes in anything and this was a hit with my husband.
6 sea scallops
12 large shrimp peeled and deveined
Sea salt and freshly ground black pepper
2 T avocado oil or light olive oil
1 large clove garlic, pressed or minced
½ t red pepper flakes
1 cup clam nectar
1 cup cream or half-and-half
½ cup oil-packed sun-dried tomatoes, thinly sliced
½ cup freshly grated Parmigiano-Reggiano cheese
Rinse scallops and shrimp and pat dry with a paper towel.
Season them generously with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Cook the scallops on each side for 2 to 3 minutes, until golden.
Remove to a plate and set aside.
Cook the shrimp on each side for 2 minutes, until pink.
Remove to the plate with the scallops.
Add the garlic and red pepper flakes to the skillet and cook about 1 minute.
Add the clam nectar, cream or half-and-half, sun-dried tomatoes, and Parmigiano.
Stir to combine, bring to a boil, reduce heat, and simmer 3 minutes.
Season to taste with salt and pepper.
Return scallops and shrimp to skillet and gently stir to combine and simmer another minute.
Serve with pasta or with crusty bread and a green salad.
Serves 2 as a main course
