Village Tavern's shrimp & scallop pan roast

By: Brooke Smith | Alabama's13.com
Published: June 29, 2009

SHRIMP AND SCALLOP PAN ROAST
Serves 2-3

INGREDIENTS

¼ Cup Olive Oil
6 Each Garlic, cloves, minced
1 Cup Clam Juice
1 Cup White Wine
2 tsp. Sugar, granulated
1/3 Cup Barbecue Sauce (Cattleman’s)
1 tsp. Crushed Red Pepper
1 Tbsp. Worcestershire Sauce
½ lb Shrimp, peeled, deveined, tail-on
½ lb Sea Scallops
1 Tbsp. Heavy Cream
10 Each Fresh Basil, julienned

2 Tbsp. Chopped Parsley

PROCEDURE

In a sauce pot, heat oil over high.
Add the scallops and sear for 2 minutes. Turn and add the shrimp and cook until shrimp turns pink. Pull out the scallops and the shrimp and keep warm.
Add the garlic and cook for 2 minutes.
Pour the clam juice, wine, sugar and barbecue sauce.
Boil and reduce the pan juices over high heat about 8 minutes. Sprinkle in the red pepper and season up the sauce with Worcestershire.
Toss in the shrimp and scallops. Simmer until they’re cooked and have just turned opaque, about 2 minutes. Swirl in the cream and basil.
Sprinkle with parsley and serve hot with garlic bread if desired.