It is time to share another winner recipe with you!
Linking up with Allie HERE
This one is clean AND delicious! It was a big hit Friday night so I had to share it with you friends...
Scallops and Shrimp Gran Marnier
1 lb. Sea Scallops
1 lb. Large Shrimp
6 Tbsp Unsalted Butter (you can use avocado oil or coconut oil for the Clean Version)
1 cup minced Shallots
3 cups Chicken Stock
1 Cup White Wine
2/3 Cup Orange Juice
2 cups of either Fat Free Non Dairy Creamer OR Skim Milk (or you can use Coconut Milk for the Clean Version)
2 tsp. Orange Rind
In a large skillet, cook the scallops seasoned with salt and pepper in 1 1/2 tablespoons of the butter over moderately high heat for 1 minute, stirring.
Cover the skillet and cook the scallops, stirring occasionally, for 2 minutes more, or until they are opague and just firm. With a slotted spoon transfer the scallops to a large plate and cover to keep them warm.
- Cook the shrimpAdd the shallots to the skillet and cook them, stirring for 1 minute. Add the broth, wine, juice and Grand Marnier, and boil the mixture until it is reduced to about 75%Add the milk/cream and simmer the mixture until it is lightly thickened.Over moderately high heat, whisk the remaining butter and orange rind and season the sauce with lemon juice, salt and pepper to taste. Pour any accumulated juices from the scallops and shrimp into the sauce.I served the seafood and sauce over brown rice and roasted some asparagus for the side. It was delish!