Mixed Seafood Saute

With prawns, crab, and scallops.

Personally, I’d remove the shells before serving. But that’s me. Ocean people love seafood with inedible bits in it like bones. I grew up in the Midwest and I prefer not to do C.S.I.: Atlantis with my food.

From a box sold in Martinez, California.

Mixed Seafood Saute

1/2 c. butter
2 Tbsp. olive oil
1/2 lb. raw prawns, shell on
1/2 lb. scallops
1/2 lb. crab legs, shell on
1/3 c. chopped parsley
6 cloves fresh garlic, minced
3 chopped shallots
2 Tbsp. white wine
2 tsp. lemon juice
Salt and pepper to taste
1 Tbsp. sherry

Melt butter in pan and add olive oil. Toss in seafood. When prawns turn pink add parsley, garlic, shallots, white wine, lemon juice, salt, and pepper. Heat.

Stir in sherry. Garnish with lemon slices and serve over rice. Makes 4 servings.

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