Ingredients
1 lb. shrimp
1 lb. sea scallops
1 lb. mushrooms
6 Tablespoons butter
1 Tablespoon olive oil
1/4 cup dry white wine
1 Tablespoon minced green onion
4 to 5 cloves garlic, minced
2 tsp. fresh lemon juice
1/4 tsp. salt
2 Tablespoons minced parsley
1/4 cup shredded parmesan cheese
1/4 tsp. grated lemon peel
Dash of liquid hot pepper
Lemon wedges
Preparation
Pat shrimp and scallops dry on paper towel. Set aside. Slice mushrooms. Set aside.
In a wide frying pay, melt butter and olive oil over medium heat. Stir in white wine, onion, garlic, lemon juice and salt. Cook until bubbly.
Add mushrooms and saute for 2 minutes.
Add shrimp and scallops and cook, stirring occasionally, until shrimp turn pink. (About 5 minutes). Blend in parsley, Parmesan cheese, lemon peel and hot pepper. Turn into serving dish.
Garnish with lemon wedges to squeeze over each serving.
