Ingredients

Adjust Servings:

	1 Lb Shrimp/scallops 16/20 size peeled and deveined
	1 cup Champagne
	5 Tbl Butter
	1 tsp King Shallot Black Garlic Obtained from PS seasonings
	1 tsp Minced Garlic if you don’t have above
	Pinch Red Chile Flakes Dried from Kittredge Garden
	1Tbl Parsley
	1/4 Lemon

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Shallot Champagne Scallop/Shrimp Scampi

Cuisine:

Shallot Champagne Shrimp/Scallop Scampi

Serves 4
Easy

Ingredients

1 Lb Shrimp/scallops
16/20 size peeled and deveined
1 cup Champagne
5 Tbl Butter
1 tsp King Shallot Black Garlic
Obtained from PS seasonings
1 tsp Minced Garlic
if you don’t have above
Pinch Red Chile Flakes
Dried from Kittredge Garden
1Tbl Parsley
1/4 Lemon

Directions

This is actually a copycat/takeoff of a PS Seasoning recipe. Their recipe can be found here, but ours is modified due to not having their Black Garlic seasoning on hand at the time when we needed it. The pic you see is with Shrimp but Scallops also can be substituted.

Steps

1 Done	Lay out the shrim and/or scallops in 10.5 Yellowstone Sreies Cast iron pan from The Lodge.
2 Done	Pour over the Champagne and add seasoning.
3 Done	Cut butter into pieces and place on shrimp/scallops
4 Done	Heat your broiler up(medium/second rack).
5 Done	Cook 5-8 minutes or until temps of internal shrimp/scallops reach 155 degrees. Use the Weber pen thermometer for this.
6 Done	Remove from oven and squeeze the 1/4 Lemon over the top.
7 Done	Add parsley for garnish.
8 Done	Enjoy by pairing with remaining Champagne.