Spanish Garlic Shrimp and Scallop Saute


16 fresh or frozen medium shrimp (8 ounces)
8 fresh or frozen sea scallops(8 ounces)
1 Tbsp flour
2 tsp smoked paprika
½ tsp fine grain sea salt
¼ tsp sugar
¼ tsp freshly ground black pepper
⅛ – ¼ teaspoon cayenne pepper
2 Tbsp butter
6 cloves garlic, thinly sliced
1 cup grape or cherry tomatoes, halved
¼ cup reduced-sodium chicken broth
¼ cup dry or dry white wine
1 Tbsp fresh lemon juice
3 Tbsp finely parsley
3 Tbsp snipped fresh chives



Peel and de-vein the shrimp, leaving tails intact if desired.
Halve scallops horizontally.
Rinse shrimp and scallops; pat dry with paper towels.
Set aside
In a large resealable plastic bag combine the flour, paprika, ¼ tsp of the sea salt, the sugar, freshly ground black pepper, and cayenne pepper.
Seal bag; shake to combine.
Add shrimp and scallops to the bag
Seal bag; shake to coat shrimp and scallops.
Set aside.
Melt 1 Tbsp butter in a large nonstick skillet over medium-high heat.
Add garlic and the remaining ¼ tsp sea salt; cook and stir for 30 seconds.
Add shrimp and scallops to the pan in an even layer; cook for 2 minutes.
Stir in tomatoes, broth, vermouth, and lemon juice; cook for 2 to 3 minutes or until shrimp and scallops are opaque, stirring occasionally.
Remove from heat; stir in the remaining 1 tablespoon butter, the parsley, and chives.
Serve in shallow bowls with hot cooked brown rice or pasta of your choice

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