SPANISH SHRIMP AND SCALLOP SAUTé

THIS SEAFOOD SKILLET PAIRS WELL WITH BROWN RICE, BUT YOU CAN CHOOSE ANOTHER SERVE-ALONG IF YOU PREFER. PASTA, WHITE RICE, OR CRUSTY BREAD ARE DELICIOUS OPTIONS.

START TO FINISH 25 minutes

• 16 fresh or frozen medium shrimp in shells (8 oz.)
• 8 fresh or frozen sea scallops (8 oz.)
• 1 Tbsp. all-purpose flour
• 2 tsp. smoked paprika
• ½ tsp. salt
• ¼ tsp. black pepper
• ⅛ to ¼ tsp. cayenne pepper
• 2 Tbsp. butter
• 6 cloves garlic, thinly sliced
• 1 cup grape or cherry tomatoes, halved
• ¼ cup reduced-sodium chicken broth
• 3 Tbsp. dry vermouth or white wine
• 1 Tbsp. lemon juice
• 3 Tbsp. finely snipped fresh Italian parsley
• 3 Tbsp. snipped fresh chives
• 2 cups hot cooked brown rice

1. Thaw shrimp and scallops, if frozen. Peel and devein shrimp, leaving tails intact if desired. Halve scallops horizontally. Rinse shrimp and scallops; pat dry with paper towels.

2. In a resealable plastic bag combine flour, paprika, ¼ tsp. of the salt, the black pepper, and cayenne pepper. Add shrimp and scallops; seal bag and shake to coat.

3. In a large nonstick skillet melt 1 Tbsp. of the butter over medium-high heat. Add garlic and the remaining ¼ tsp. salt; cook and stir 30 seconds. Add shrimp and scallops in an even layer; cook 2 minutes. Stir in tomatoes, broth, vermouth, and lemon juice. Cook 2 to 3 minutes more or until shrimp and scallops are opaque, stirring occasionally. Remove from heat.

4. Stir in the remaining 1 Tbsp. butter, the parsley, and chives. Serve with brown rice. MAKES 4 SERVINGS.

PER SERVING 276 cal., 7 g fat (4 g sat. fat), 97 mg chol., 659 mg sodium, 31 g carb., 3 g fiber, 19 g pro.