Gregory Peck's Spaghettini With Seafood
|Olive oil||2 Tablespoon|
|Unsalted butter||2 Tablespoon (1/4 Stick)|
|Garlic||2 Clove (10 gm), minced|
|Shallots||4 , minced|
|Tomatoes||6 Large, peeled and coarsely chopped|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Green peppercorns||1 Teaspoon|
|Medium shrimp||1 Pound, peeled and deveined|
|Sea scallops||1 Pound, cut into equal-sized pieces|
|Heavy cream||1 Tablespoon|
|Freshly ground black pepper||To Taste|
In a large saute pan or skillet, melt the olive oil and butter over moderately high heat.
Add the garlic and shallots and cook until softened but not burned, about 3 minutes, stirring frequently.
Add the tomatoes, wine, peppercorns, salt, and ground pepper.
Over moderate heat, cook, uncovered, until the sauce has thickened, about 20 minutes.
Add the shrimp and scallops.
Reduce the heat to moderately low and simmer until the seafood is opaque and firm, about 15 minutes.
Stir in the cream, add the capers, and increase the heat to high.
Bring to a boil, then remove from the heat and keep warm.
Meanwhile, in a large pot of boiling, salted water, cook the spaghettini according to package directions.
Drain and turn out into a serving bowl.
Add the sauce, toss gently, and serve at once.