Seafood with Lemon Sauce
Source of Recipe
Elle @ Protein Power
Recipe Introduction
Level 1 ~ Pro/Fat
List of Ingredients
3-4 servings
1 to 1-1/4 pound of a mixture of large shrimp and sea scallops (the big ones, not the small) -or- all one or the other
Salt/Pepper
4 teaspoons Olive oil, divided
1/3 cup Mayo
1-1/2 teaspoon grated lemon rind
2 tablespoon fresh squeezed lemon juice
1/3 cup chopped fresh chives -or- 2 tablespoons dried chives
Recipe
4 ounces LC spaghetti, cooked and drained, kept warm, optional, (delete this for Level 1 Somersizing - or use a legal substitute such as shredded zucchini)
Mix together mayo, lemon rind, lemon juice and chives; set aside for flavors to blend.
Dry scallops and shrimp well, and sprinkle with salt & pepper.
In non-stick skillet, heat 2 teaspoons olive oil over medium-high heat. Add scallops, and cook, 4-5 minutes each side NOT MOVING THEM so they will form a beautiful brown crust. Remove to plate. Lower heat to medium-low. Add rest of extra virgin olive oil and shrimp and saute about 5 minutes or until just cooked through. Add seafood and their juices to the lemon-mayo sauce and toss gently. Add pasta, if using, and toss gently. Serve warm or at room temp.
If you don't want to use the pasta, just eat the seafood with the sauce. It's delectable! Try not drink the leftover sauce from the bowl! I made a 1/2 recipe, which was supposed to be about 2 servings, and I ate all of it!!
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* Deb�s notes: Now, this recipe was good! I doubled the recipe and we barely got 3 servings (hmmm, guess we're piggies). The sauce is very lemon-y though (which we like but if you�re not a big lemon fan, you may want to cut back on the amounts). I was out of chives, so I finely chopped green onion tops. For the lemon juice, I used the frozen Minute Maid lemon juice - if you�ve never tried this, try it - it�s great! It�s in with the frozen juices and it�s in a box. It�s pure frozen lemon juice, no added sugar, etc. For the lemon zest, this is what I do because I always like to have it on hand.
I zest lemons (we squeeze them for homemade lemonade) and I portion it onto a long sheet of plastic wrap in 1 teaspoon piles. Then I cut the wrap with a scissors and bundle them closed. Then I take all the little zestlet packages and Food Saver them into a bag. I also do this with orange zest, lime zest and fresh grated ginger. It works great.
I serve this with a big bowl of steamed & lightly buttered broccoli.
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