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Broiled Shrimp and Scallops

Photo: Jennifer Davick; Styling: Linda Hirst
Prep time 5 mins
Cook time 10 mins
Yield Makes 6 servings
Be sure the liquid in the pan covers the minced garlic. If the pan is too dry, the garlic could scorch under the intense broiling heat.

Ingredients

  • 1/4 cup butter, cut into pieces
  • 1/3 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Worcestershire sauce
  • 3 garlic cloves, pressed
  • Pinch of dried crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound large peeled and deveined shrimp
  • 1 pound sea scallops (slice in half if more than 1 inch thick)
  • 1 pint cherry tomatoes, halved
  • 5 ounces baby spinach leaves
  • French bread

How to Make It

  1. Preheat broiler with oven rack 6 inches away from element. Place butter in a large roasting pan, and place pan in oven just until butter melts.

  2. Remove pan from oven, and stir in wine and next 6 ingredients. Add shrimp, scallops, and tomatoes, tossing to coat.

  3. Return pan to oven, and broil 3 minutes. Stir shrimp and turn scallops; broil 2 more minutes. Remove pan from oven, and add spinach, tossing about 1 minute or until slightly wilted. Serve with French bread.