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Shrimp and Sea Scallops with Oyster Mushrooms
Shrimp and Sea Scallops with Oyster Mushrooms

Before you jump to Shrimp and Sea Scallops with Oyster Mushrooms recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Money.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as efficiently as they should. When you can get a new one, they use about 60% less than the old models that happen to be more than ten years old. The right temperature settings for your fridge and freezer, whereby you’ll be saving energy and optimising the preservation of food, is 37F as well as 0F. You can minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

From the above it really should be clear that just in the kitchen, by itself, there are many little opportunities for saving energy and money. Natural living is something we can all perform, without difficulty. A lot of it truly is simply using common sense.

We hope you got insight from reading it, now let’s go back to shrimp and sea scallops with oyster mushrooms recipe. You can cook shrimp and sea scallops with oyster mushrooms using 7 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Shrimp and Sea Scallops with Oyster Mushrooms:
  1. Use 1 lb Sea Scallops
  2. Take 1 lb Shrimp
  3. Get 1 1/4 cup unsalted butter
  4. Take 1 1/4 cup olive oil, extra virgin
  5. Provide 3 bunch Oyster Mushrooms
  6. You need 1 dash Old Bay Season
  7. Get 1 tbsp Balsamic Vinegar
Instructions to make Shrimp and Sea Scallops with Oyster Mushrooms:
  1. Peel and devein shrimp keep cold until ready to cook.
  2. In a large saucepan, heat evoo and butter until blended over medium heat.
  3. Add balsamic vinegar and mix thoroughly.
  4. Add mushrooms and cook until they begin to carmelize.
  5. Add sea scallops and "milk"/juice from container.
  6. Add shrimp to pan and season with old bay seasonings.
  7. Cook over medium heat covered for 3 to 6 minutes depending on size of shrimp and scallops. Scallops should be cooked until opaque throughout.

Spoon over the scallops and their sauce and sprinkle over the crisp migas. Pat shrimp and scallops dry with paper towels. With slotted spoon, remove scallops to bowl with shrimp. A perfectly seared scallop atop earthy, creamy mushroom risotto. A perfect starter course for a special occasion, or a Spring Risotto with Shrimp, Chèvre and English Peas.

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