LYNNE TOLLEY / MISS MARY BOBO'S BOARDING HOUSE
2 T butter
2 T olive oil
12 jumbo shrimp, peeled and deveined
8 scallops, cut in half if large
1 small onion, chopped fine
1/2 c red pepper, chopped fine
1/3 c whiskey
1 c heavy cream
salt and pepper to taste
1/2 lb fresh asparagus, cut into 1" pieces and cooked tender crisp
1 lb pasta
Parsley/lemon wedges for garnish
Heat the butter and olive oil in large skillet over medium high heat. Add shrimp and scallops and cook until they just turn opaque, stirring frequently, about 3 or 4 minutes. Remove shrimp and scallops from skillet. Cook onion and bell pepper in drippings in skillet until softened, about 2 minutes. Remove the pan from the heat and pour in whiskey; heat and carefully ignite, shaking the pan until the flames subside. Add cream and simmer until thickened and reduced by about 1/3. Stir in shrimp, scallops and asparagus and hear through. Season with salt and pepper to taste.
Serve over pasta. Sprinkle each serving with parsley and garnish with lemon wedges.
Makes 6 servings.