Chesapeake Scampi

Clean up the seafood – remove any lingering shell, grit, etc. and set aside.

In a large saute pan, over medium heat, add the oil and let the butter melt into it. Add the wine, seafood seasoning , garlic, and pepper. Let all heat through but do not allow it to come to a full boil. Reduce heat to low-medium and place the uncooked scallops in and stir continuously. When they are cloudy but not yet fully white, add the crab and shrimp and heat until everything is just heated through and scallops are opaque. Remove from heat, top with the fresh parsley and serve as desired.

NOTES:
This is great served with a toasted crusty baguette of French bread or even with or over pasta or rice. Like more traditional scampi sauces, a little chopped sauteed onion or shallot and a squeeze of fresh lemon juice are options but do not use too much as the flavor of the seafood is a bit delicate and is easily overwhelmed.

If you or a dinner guest do not eat a particular type of the seafood (some don’t like scallops, for example), just eliminate it and increase the remaining seafood types accordingly. It’s good with all shrimp or all crab, too.

I tend to end up adding a little more seafood seasoning but really have to watch it – it is salty stuff and also can overwhelm the dish. If you like added heat, a little bit of hot sauce or chili powder is okay, too. If you do use salt-free seasoning, adding a little salt would be okay.

AND – it’s best to buy cooked & cleaned shrimp (frozen is fine, just put it in fridge to thaw overnight), the cooked crab in sealed see-through containers, and fresh scallops.