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      Carolina Kitchen: Seafood Picatta

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      Seafood Picatta - by Billy Graham Training Center, Chef Douglas Walls

      by Billy Graham Training Center, Chef Douglas Walls

      Ingredients

      • .25 lb shrimp
      • .25 lb cooked crab meat
      • .25 lb scallops
      • .25 stick of unsalted butter
      • 2 garlic cloves minced
      • .5 shallot finely minced
      • 2 T of capers
      • .25 cup lemon juice
      • .75 cup heavy cream
      • fresh herbs (parsley,basil,scallion)

      Instructions

      1. Melt butter, saute garlic, shallot capers. add shrimp & scallops, saute for 5-7 and then add cooked crab meat.
      2. Add lemon juice, cook down for 1-2 minutes
      3. Add heavy cream and then add herbs, reduce the cream until thickened.
      4. You can toss this dish with your favorite pasta as well!
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