Shrimp or Scallops with a Red Pepper Reduction Sauce

prep time:: 10 min
total time:: 30 min

Serves 4

Many times when we anchor in Cullen Harbor, just off of Fife Sound in the Broughton Archipelago I’ll go for a dive and harvest two or three large rock scallops for dinner. Or, we’ll use some fresh large spot prawns as a substitute for this tasty dish. If using large Rock Scallops it helps to slice them thin to aid in cooking.

ingredients

2 T butter
1 T olive oil
1/4 C chopped red & yellow sweet bell pepper – sliced into strips
1/2 stalk celery, diced
1 T fresh basil, chopped
1/2 C chopped yellow onion
1 t garlic powder, or 1 clove garlic – minced
2 T sweet vermouth/mirin
2 T red pepper relish (Bick’s)
2 lbs. prawns or sliced rock scallops
salt & pepper to taste
2 C cooked spaghetti

directions

In a large pan, melt butter and olive oil over medium heat. Add onions and saute until soft. Next add peppers, and celery and cook until soft. Add to the saute mix the garlic, vermouth/mirin, and red pepper relish and stir-fry for 2-3 minutes. Add shrimp and/or scallops and cook for another 2-3 minutes, stirring to mix well and heat thoroughly. Finally, add chopped basil and mix. Serve over hot fresh, pasta and add Parmesan cheese to taste.