Caramelized Shrimp and Scal­lops with Sauteed Pret­ty Vegetables

(serves ONE!)

4 large raw shrimp, tails on
4 large scallops
2 cloves gar­lic, minced
sprin­kle Pen­zeys “Fox Point Seasoning”
2 tbsps olive oil (hot pep­per fla­vored if you like! I did)
juice of 1 lemon
sev­er­al grinds fresh black pepper
1 red pepper
8 stalks asparagus
2 green onions, sliced on the bias
1 tsp butter
splash white wine
2 ears corn on the cob

Seri­ous­ly: you can pre­pare this din­ner in about 20 min­utes, at least 10 of which is spent with you cradling a tiny kit­ten while swing­ing on a rope swing, let­ting the mari­nade do all the work.

So lay the shrimp and scal­lops in a sin­gle lay­er in a shal­low dish. Cut up red pep­per and break aspara­gus stalks in half. Lay them in anoth­er shal­low dish with green onions. Sprin­kle each dish with an equal amount of gar­lic, sea­son­ing, olive oil, lemon juice and black pep­per. Just leave it all! Play with that kit­ten. He needs you.

Shuck the corn and boil water in a pot for it.

Heat a non-stick skil­let real­ly high. Throw in the veg­eta­bles and cook over high-ish heat till to the done­ness you like. Remove to their orig­i­nal dish. Heat the skil­let again, add the but­ter and care­ful­ly slide the shrimp and scal­lops in, in a sin­gle lay­er. Cook high for 2 min­utes, then turn each shrimp and scal­lop and cook anoth­er minute or to (depend­ing on how large they are). By now, the seafood should be nice­ly cooked. Throw in the wine and swish the seafood around. This will cre­ate a dark caramel­ly sauce that is DELI­CIOUS. At the last minute, throw the corn in the boil­ing water. Put the veg­eta­bles back in the skil­let and toss with the seafood, then remove to a warm dish. Enjoy with the corn on the side!