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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 8 |
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Got the recipe from my mother and is my favorite Ingredients:
1 lb large shrimp |
1 lb sea scallops |
olive oil |
1 clove garlic, thinly sliced |
2 chicken bouillon cubes |
1 1/2 teaspoons dried chervil |
1 1/2 teaspoons dried thyme |
1 (16 ounce) package fusilli |
1/2 lb mushroom, sliced |
1 (8 ounce) bottle clam juice |
2 bunches watercress |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Shell and devein shrimp, rinse scallops and pat dry with paer towel in 12 inch skillet over medium heat, 1/4 cup olive oil.
2. Cook garlic until golden.
3. with slotted spoon discard garlic Add shrimp, scallops, bouillon, chevril and thyme, cook until shrimp are pink and scallops are opaque.
4. stir occasionally remove shrimp and scallops to bowl, and save liquid in skillet Prepare fusilli according to label instructions In skillet with remaining liquid add 2 tablespoons olive oil, add slice mushrooms cook until tender.
5. Add clam juice, increase heat until mixture boils.
6. Reduce heat to medium and add watercress and butter stirring until watercress wilts Return shrimp and scallops to skillet and mix.
7. To serve drain fuslilli, place on large platter pour shrimp mixture over fusill and gently toss mixture.
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