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Hot Topic: Vino E Olio

Chef Andrea Menichetti's Florida shrimp and scallops in a garbanzo cream sauce

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    Florida Shrimp and Scallops in a Garbanzo Cream Sauce


    Ingredients (makes four)
    1 cup of garbanzo beans
    1 sprig of rosemary
    1 garlic clove
    4 big Florida scallops
    8 medium Key West shrimp
    1/2 cup of olive oil
    4 slices of plain bread


    Directions:
    1. Heat a pan with ¼ cup of olive oil over medium heat, add the garlic and
    rosemary sautéing for about 1 minute.
    2. Add the garbanzo beans, sautéing for 10 minutes over medium heat, add 1
    cup of water, reduce to low and simmer for 10 minutes.
    3. Take out the rosemary and blend the mixture with an immersion blender.
    4. In a separate non-stick pan, heat the other ¼ cup of olive oil over medium
    heat and sauté the shrimp, two minutes on each side or until pink. Remove
    shrimp. Sautee the scallops for 3-5 minutes or until white and opaque.
    5. Divide the cream equally into 4 medium size bowls. Place one scallop in the
    middle and create a heart on top with two shrimp for each serving.
    6. Toast the bread before putting on the soup as decoration.
    7. Enjoy!


    Recipe by Chef Andrea Menichetti, Vino e Olio