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Bay Scallops and Garlic Shrimp in Creamy Coconut Sauce
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Description
This sauce is so good, exploding with flavors. You must try this – trust me!
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Red Bell Pepper, Sliced And Cut Into 1-Inch Pieces
- 5 whole Scallions, Chopped, Whites And Greens Separated
- ½ cups Cilantro, Chopped, Divided Use
- ½ teaspoons Red Pepper Flakes (more If You Like It Hot)
- 4 cloves Garlic, Minced
- ½ cups White Wine
- 1 can 14.5oz Plain Diced Tomatoes
- 1 can 14oz Coconut Milk
- 1 Tablespoon Honey
- 1 Tablespoon Tomato Paste
- ¼ teaspoons Salt, Or To Taste
- ¼ teaspoons Black Pepper, Or To Taste
- ¾ pounds Fresh Bay Scallops (the Little Ones)
- ¾ pounds Fresh Shrimp Cleaned, Peeled And Deveined
- Cooked Pasta, For Serving
Preparation
In a large skillet, heat oil on medium. Add red peppers and sauté until soft (about 4 minutes). Add scallion whites, 1/4 cup cilantro, red pepper flakes and garlic. Cook 1 minute. Be careful not to burn the garlic. Add the wine and deglaze the pan – let it reduce to half. Add tomatoes, coconut milk, honey, tomato paste and salt and pepper. Cover and simmer on low about 10 minutes to let the flavors blend together and to thicken the sauce.
Add shrimp and scallops to sauce and cook for 5 minutes.
Sprinkle with remaining cilantro and scallion greens. Serve over angel hair pasta and enjoy!
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