The following recipe comes from Bread and Butter:

Shrimps & Scallops with a White Wine Broth


  • 1/2 box angel hair pasta
  • 6 oz diced tomato
  • 2 large garlic clove – rough chopped
  • 5 oz evaporated milk
  • 1/2 tbsp oregano
  • salt to taste
  • pepper to taste
  • 1/2 c white wine
  • 1/2 lb shrimp – deveined and shelled
  • 1 lb scallops


  1. In a sauce pan, heat a small drizzle of olive oil and saute the garlic for 30-60 seconds. Add the shrimp and scallops and saute until the shrimp have turned a nice shade pink and the scallops are slightly whiter in color. Some of the juices will be released. Stir several times to cook all the seafood.
  2. On a high to medium heat, add the wine and bring to a slight boil. When the wine has reduced slightly, lower the heat and add the evaporated milk. Add the tomato and oregano. Stir occasionally. Let it simmer for a good 15 minutes. Season with a little salt and pepper to taste.
  3. While that cooks, bring a small pot of water to a boil. Season with salt and cook the pasta until al dente roughly 8-10 minutes.
  4. Place some of the paste in a large enough plate and ladle some of the shrimp, scallops and sauce over. Serve warm.
Scallop and Shrimp in a White Wine Broth

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