2 oz. Butter
1 tbsp. garlic, minced
1 ea. green onion
10 ea. Kalamata olives, ½ pieces
2 tbsp. sundried tomatoes, julienne
3 oz. shrimp (small count)
3 oz. bay scallops
2 tbsp. lemon juice
¼ cup clam broth
3 tbsp. Feta cheese, crumbles
2 tbsp. chopped parsley
For service: crusty bread, as needed
Heat butter in a sauté pan. Add garlic and green onions and sauté
until the aroma fills the air.
Add Kalamata olives and sundried tomatoes - cook for 30 seconds.
Add shrimp and scallops, salt & pepper and sauté until firm - do
Add lemon juice, clam juice and feta cheese - bring to a simmer.
Pour into heated serving dish.
Sprinkle with chopped parsley.
Serve with crusty bread.