Begin by baking a large potato (around 45 minutes on 425). While that is happening chop up one of your favorite color bell peppers (yellow was my choice tonight), half a large onion, some sun-dried tomatoes, and about a cup of mushrooms and set aside.
When the potato is done, leave in the oven and turn heat down to 375 and pop in about 4 crescent rolls for 11 to 13 minutes.
Cut 6 large shrimp and 6 large scallops in half and season with salt, pepper, and McCormick's Crushed Red Pepper. If the shrimp and scallops are fresh, put them in the following first for about 3 or 4 minutes per side. If the shrimp is pre-cooked or thawed, place in after the second step below.
· Heat large skillet and olive oil and generous scoop of diced garlic.
· Place the chopped bell pepper, onion, dried tomatoes, and mushrooms in the center of the skillet
· Place the shrimp and scallops around the outer edge of the skillet
· Cook up the moisture that comes from the shrimp and scallops and then toss and mix the vegetables with the seafood. Be careful to leave the vegetables somewhat firm!
Serve the cooked mixture with half the baked potato and 2 of the crescent rolls.
A garden salad is optional, but the above is plenty of food for two – with some left over!
Oh yes, you must have a Blue Moon, in a frosted mug, on the side as you cook.
See ya.
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