Grant's Seafood Pasta
2 pound jumbo shrimp peeled and de-veined
2 pounds scallops
4 Roma tomatoes diced ¼"
½ large yellow onion diced ¼"
Scampi Butter (see recipe below)
¼ cup Chardonnay
1 pounds linguini
Scampi butter: Take 1 pound of butter and set out to reach room temperatures and soften, about 4 hours. Place your butter in a mixing bowl and add 1 tablespoon of chopped garlic and 1/3 cup of chardonnay. With a hand mixer whip until blended smooth. Set aside for later use.
In a large skillet take ½ cup of Olive Oil and cook your onions and tomatoes over medium heat. Once the onions are translucent, add your scallops. Cook for an addition 5 minutes before adding your shrimp. Once your shrimp has turned pink add the ¼ cup of chardonnay and turn heat to low. Simmer for two minutes and then add your scampi butter. Add the butter at ¼ cup at a time until the sauce reaches the consistency you like.