Creamy Tuscan Shrimp and Scallops

Ingredients

• 1/2 lb jumbo fresh sea scallops
• 1/2 lb jumbo shrimp, peeled and deveined
• Kosher salt to taste
• Ground black peppercorns to taste
• 3 Tbs butter or olive oil
• 1 Tbs minced fresh garlic
• 2 medium shallots minced
• 1 c. chicken stock
• 1 c. heavy cream
• 3/4 c. sun dried tomatoes in oil, drained and julienned
• 8 oz split cherry tomatoes
• 3/4 c. shredded parmesan reggiano
• 1/4 tsp oregano
• 3 c. tightly packed fresh baby spinach

Preparation

1. 1.Pat dry scallops and shrimp (need to cook separately - shrimp take less time).
2. 2.Sear scallops over medium high heat in butter/olive oil. 2 minutes per side - only flip once. Transfer to plate.
3. 3.Cook shrimp. Add butter/oil if necessary. About 1 minute per side. Transfer to plate with scallops.
4. 4.Add 2 tablespoons of butter, sauté shallots for 2-3 minutes. Add garlic and sauté another minute.
5. 5.Add chicken stock, cream, sun dried tomatoes, cherry tomatoes, parmesan cheese, and oregano. Stir to combine.
6. 6.Bring to a boil. Reduce to simmer for 3-4 minutes. Add spinach. Cook 2 more minutes.
7. 7.Add shrimp and scallops.
8. 8.Serve over fresh fettuccini.
9. 9.Garnish with fresh chopped basil.