Melissa Clark’s Sweet Shrimp and Bay Scallop Scampi
Marty Martindale

(photo by Andrew Scrivani)

Too many people are unaware of how simple it is to prepare delicious seafood at home. Most important, shrimp and scallops must never be overcooked. You want that little “tooth bounce” to greet you with each bite. Overcooking removes this. Note Melissa, in the recipe below, allows just a short amount of time more for the shrimp than the scallops and very little total time for both.

As she states, depending on how much people eat, this recipe serves up as an hors d’oeurve, an appetizer or dinner for two.

Enjoy Melissa Clark’s presence in the New York Times.
Her latest cookbook is:
Cook This Now: 120 Easy and Delectable Dishes You Can’t Wait to Make.
Also visit for more recipes and techniques.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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