This was really good for a change in a seafood dish.
JALFREZI w/ SCALLOPS & SHRIMP:
8-10 LRG Sea Scallops
1/2 LB Jumbo Shrimp, I used pre-cooked, tails off
*1 – 16 oz. jar Jalfrezi Simmer Sauce (Journey to India, brand)
1/2 med. Yellow onion, sliced thin
2 LRG Garlic cloves, chopped really small or minced
1/3 cup Half & Half Milk or Heavy Cream
1/4 cup Chili Sauce
2 TBL Dark Brown Sugar
2 TBL Olive Oil
2 TBL real Butter
Pasta of choice. I used Fettuccini prepared per instructions
Rinse and pat dry Sea Scallops. Remove tails from Shrimp.
Place on ice with some fresh lemon juice squeezed over.
Some Sea Salt and fresh ground Peppercorns or black pepper.
In a deep skillet, add oil/butter. Heat on med. heat.
Add sliced onion and garlic. Allow to soften, stirring to prevent garlic from burning.
Gently add Scallops and allow to brown on one side before turning over.
About 3-5 on each side. Add Shrimp and simmer together about three minutes.
Remove to a dish and cover to keep warm.
Add Jalfrezi Sauce to skillet and blend with onion & garlic. Add milk/cream, chili sauce and brown sugar.
Raise heat and allow to simmer about five minutes.
Drain Pasta and add to Sauce skillet. Toss and blend well.
Add Scallops & Shrimp back to skillet.
Drizzle sauce over the tops. Turn off heat. Cover skillet and let sit about five minutes, then serve with fresh lemon wedge and some fresh grated/zested Asiago or Parmesan Cheese.
I served with a slice of toasted Garlic Cheese Italian Bread
*(Jalfrezi is a Curry Dish.
Jalfrezi is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chili peppers. Common further ingredients include bell peppers, onions and tomatoes.)