This is my signature dish. The presentation is lovely. I frequently prepare it for my friends and family, who always seem to enjoy it. I cook it differently according to the season. In the spring, I use asparagus. In the winter, I use sun-dried tomatoes from Trader Joe's. But right now, I have some wonderful tasting tomatoes from Robert's garden. You can make this with shrimp only and it will be just as good. Omit the seafood and you have a vegetarian entree. I use my homemade pesto when preparing this dish.c. At this point , my cooking is much better than my photography. You get the picture. I assemble everything on one plate. My husband broke my antique round serving plate one evening when washing the dishes, so all I have now are oval dishes. I have to tell you, he always cleans up my mess and washes the dishes after a meal. Bless his heart! I wouldn't do half the cooking if I had to clean up by myself.
It is important that everything is prepped ahead of time. The scallops and shrimp need to be dry. Heat the oil and butter in the frying pan until sizzling hot before you put the scallops in. Do not touch the scallops before you flip them over.
WELCOME TO SUNNY COVE CHEF
Thank you for visiting my blog. My two passions are cooking and traveling. Traveling exposes me to a wide variety of food and experiences. I walk around cities looking for markets, restaurants, bakeries, shops, you name it, and if it is related to food you will find me there, tasting, smelling, talking to vendors, and having a great time.