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One Pot Cilantro Lime Shrimp Scampi

  One Pot Cilantro Lime Shrimp Scampi is a bright and flavorful twist on the classic shrimp scampi, featuring zesty lime, fresh cilantro, and tender shrimp in a garlicky, buttery sauce. It’s easy to make and comes together in a single pot, making it perfect for busy weeknights. Here's how to prepare it: Ingredients: 1 pound large shrimp, peeled and deveined 8 ounces linguine or spaghetti (or your favorite pasta) 3 tablespoons unsalted butter 2 tablespoons olive oil 4 cloves garlic, minced 1/4 teaspoon red pepper flakes (optional, for heat) 2 cups chicken or vegetable broth 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay) Juice and zest of 2 limes 1/4 cup fresh cilantro, chopped (plus more for garnish) Salt and freshly ground black pepper, to taste Lime wedges, for serving Instructions: 1. Cook the Pasta : In a large, deep skillet or pot, bring the chicken or vegetable broth and white wine to a boil. Add the linguine and cook according to package ...
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Scallops Provencal

 Scallops Provençal


Scallops Provençal is a classic French dish that highlights the natural sweetness of scallops with a rich, flavorful sauce made from garlic, tomatoes, herbs, and white wine. It’s a quick yet elegant dish that can be served as an appetizer or a main course. Here’s a recipe for this delicious seafood dish:

Ingredients:

  • 12 large sea scallops, cleaned and patted dry
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Chardonnay)
  • 1/2 cup cherry tomatoes, halved (or diced regular tomatoes)
  • 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
  • 1 tablespoon fresh basil, chopped (or 1 teaspoon dried basil)
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1/4 cup fresh parsley, chopped, for garnish
  • Lemon wedges for serving

Instructions:

  1. Prepare the Scallops:

    • Pat the scallops dry with paper towels to ensure they sear properly. Season both sides with salt and pepper.

  2. Sear the Scallops:

    • Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the scallops in a single layer. Make sure not to overcrowd the pan.
    • Sear the scallops for 2-3 minutes on each side until they develop a golden brown crust and are opaque in the center. Remove the scallops from the skillet and set them aside.

  3. Make the Provençal Sauce:

    • In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.
    • Add the white wine and scrape any browned bits from the bottom of the pan. Let the wine simmer and reduce for about 2-3 minutes.
    • Stir in the tomatoes, thyme, and basil. Let the mixture cook for another 3-4 minutes, allowing the tomatoes to soften and release their juices.
    • Season with salt and pepper to taste. Stir in the fresh lemon juice to add brightness to the sauce.

  4. Finish the Dish:

    • Return the scallops to the skillet, spooning some of the sauce over them. Let the scallops warm through in the sauce for 1-2 minutes.

  5. Serve:

    • Plate the scallops and spoon the sauce and tomatoes over them. Garnish with fresh parsley and serve with lemon wedges on the side.

Scallops Provençal is best served with crusty bread to soak up the flavorful sauce, or you can pair it with rice, pasta, or a light salad. The combination of fresh herbs, garlic, and wine creates a fragrant, savory sauce that perfectly complements the delicate scallops. Enjoy!

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