Shrimp & Scallop Scampi with Spinach & Bacon Couscous


1 lb. Large Shrimp (peeled and deveined)
1/2 lb. Sea Scallops
1 Garlic Clove (grated)
1/2 tbsp. EVOO
1 tbsp. I Can't Believe It's Not Butter stick
1 tsp. Chopped Parsley
1 Lemon (zest and juice)
Salt and Pepper to taste


1 lemon (zest and juice)
1/2 tsp. Dried Thyme
1 1/2 tsp. Salt
1 tsp. Garlic Powder
Pepper to taste


1 cup Whole Wheat Couscous
1 1/2 cups Chicken Broth
1 cup Fresh Spinach (chopped)
4 tbsp. Hormel Bacon Bits (or 4 cooked slices chopped)
1/2 Onion (diced)
1 Garlic Clove (grated)
1/2 tbsp. EVOO
1/2 tbsp. Fresh Lemon juice
Salt and Pepper to taste

First prepare the marinade for the shrimp and scallops by combining all the ingredients.  Toss the shrimp and scallops in the marinade and let them sit in it for at least 10 minutes and no more than a 1/2 hour.
While we wait for the seafood to marinade let's start on the couscous.  Bring chicken broth to a boil then add the couscous, cover and turn off the heat.  Meanwhile, heat EVOO in a saute pan and add the onions, cook for 5 minutes or until they are a light golden color.   Add the garlic and bacon bits and saute for another minute.  Add the chopped spinach, salt and pepper to taste and cook for another 2 minutes.  Fluff the couscous with a fork and add the spinach mixture to it.  Add the lemon juice and salt and pepper if needed.
Drain the shrimp and scallops.  Heat the EVOO and butter in a saute pan and add the scallops first.  Cook for 2 minutes before adding shrimp.  After adding the shrimp, add the garlic, lemon juice and zest.  Cook until shrimp are pink, then add the parsley off the heat.  Season with salt and pepper if needed.


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