Shrimp & Scallops Oreganate

We're making Shrimp & Scallops Oreganate with Chef John Granata of Camille's.

Ingredients:
6 psc. Jumbo Gulf Shrimp
12 psc. Large Sea Scallops
½ cup extra Virgin Olive Oil
4 cloves garlic (chopped)
1 cup white wine
¼ cup lemon juice
½ lb. butter (whipped)
¼ cup + 2 tbsp. quality red wine vinegar
2 tbsp. chopped parsley
½ cup chicken broth
½ cup seasoned bread crumbs
½ cup Pecorino Romano
1 lb. capellini
Flour for dredging
Salt & Pepper

Steps:
Whip butter, ½ cup white wine, lemon juice, 2 tablespoons of vinegar and parsley together in mixer.

Whip on medium until butter turns white. Set aside.

Bring Water to a boil for pasta. Add hand full of salt and pasta.

Cook al dente. Meanwhile, dredge seafood in flour and cook on both sides.

Add remaining wine, chicken broth and the prepared garlic butter.

Bring to a boil and reduce heat to a simmer. Add bread crumbs, cheese and remaining vinegar.

Toss with pasta add salt and pepper and serve immediately.

Buon Appetito
Chef John Granata