SYM Tangerine Dream Scallops and Shrimp

SYM Tangerine Dream Scallops and Shrimp

by Diana Horst

1/2 pound scallops, muscle removed
1/2 pound shrimp, peeled and deveined
1 Tablespoon Slap Ya Mama Original Cajun Seasoning
1 Tablespoon olive oil
2 cloves of garlic, minced
2 teaspoons fresh ginger root, minced or microplaned
1/4 cup white wine
1/2 cup chicken stock
3 tangerines, zested and juiced
1 Tablespoon honey
1 Tablespoon brown sugar
1 teaspoon aleppo chile or red pepper flakes
2 Tablespoons cider or rice vinegar
1 Tablespoon cold butter
salt and pepper to taste

Heat oven to 200F. Dust scallops and shrimp with the SYM seasoning. Heat the olive oil in a sautee pan until almost smoking. Sear scallops on both sides to develop a nice golden crust. Reduce heat and add shrimp cooking until almost cooked through. Remove scallops and shrimp from pan and keep warm in the 200F degree oven. Sautee garlic and ginger in the now empty pan until golden, adding additional oil if needed. Deglaze with white wine. Add chicken stock and reduce the wine and stock by about a third. Add tangerine juice, honey, brown sugar, chile flakes and vinegar. Reduce again by about a third. Remove from heat and add tangerine zest and swirl in the cold butter. Season with salt and pepper to taste. Add the scallops and shrimp and any juices from them to the sautee pan and toss to coat in the sauce. Serve over rice pilaf or with crusty bread.

As always, these measurements are approximations. I'm the kind of cook who is always adusting as I go, by smelling and tasting along the way.