Once upon a time, I was a waitress at an Italian restaurant. I loved it. I loved seeing the tomato mustasched smiles of kids with their parents digging into a plate of spaghetti. I loved the warm appreciative glow in the eyes of two people, so very much in love, enjoying an appetizer of fried calamari. I loved the hustle and bustle of tour-bus crowds scrambling in, scarfing their buffet meals, and reluctantly leaving for their hotel.
As a waitress, I was supposed to receive only the basics during a dinner break: salad, spaghetti with meatballs, or chicken parm. But one of the chefs and I became fast friends, and he often treated me to a little something special. :) One time he made me chicken marsala. Another time, he slipped me a box of tiramisu. He introduced me to scampi. And one time, he even threw a few scallops in with it! It was our little secret and it was awesome.
This recipe is a small tribute to that wonderful, friendly, and generous chef.
Ingredients
4 tablespoons of ghee
4 garlic cloves, pressed
1 tsp basil
1 tsp oregano
1/2 tsp parsely
1/4 tsp black pepper
1/8 tsp sea salt (plus some to sprinkle over zoodles)
2 large zucchini
1 lb of bay scallops
1/2 lb of gulf shrimp
Method
Juilienne the zucchini into noodles. Sprinkle with salt and set aside.
Rinse shrimp and scallops.
Melt ghee in large, deep skillet over medium-low heat. Add the pressed garlic and allow it to cook for about 30 seconds to 1 minute.
Then, quickly add the oregano, basil, parsley, salt and pepper.
Toss in the shrimp and saute until they are nearly pink (approx 1-2 minutes).
Toss in the scallops and saute until they are cooked through (approx. 30 seconds to 1 minute).
Remove the scallops and shrimp. set aside.
Toss in the zoodles, sprinkle with the garlic powder and saute 2-3 minutes.
Turn off the heat, stir in scallops and shrimp with the zoodles and allow it to sit covered for at least 3 minutes. Serve and enjoy!
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