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Shrimp and Scallops in Garlic Cream Sauce
Ingredients
  • ¼ cup olive oil, plus 2 tablespoons
  •  
  • 5 cloves garlic, finely chopped
  • 4 cloves shallots, chopped
  • 2 cups white wine
  • 2 tablespoons chopped fresh parsley leaves
  • 2 tablespoons chopped fresh basil leaves, plus sprigs for garnish
  • 1 teaspoon chopped thyme leaves
  • 2 cups heavy cream
  • 1 ½ pounds (20/30 count) sea scallops
  • 1 ½ pounds (16/20 count) shrimp peeled and deveined with tails left on
  • 1 ½ to 2 pounds cooked pasta or rice, for an accompaniment
  • ½ cup grated Pecorino Romano
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