• 2/3 cup (150 mL) drained and chopped jarred roasted red peppers
• 1/3 cup (75 mL) dry sherry
• 2 tbsp (25 mL) 10% cream
• 2 tsp (10 mL) smoked sweet paprika
• 1 tsp (5 mL) chopped fresh rosemary
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 16 sea scallops
• 10 oz (283 g) large raw shrimp, peeled and deveined
• 2 tbsp (25 mL) butter
• 3 cloves garlic, minced
• 1 tbsp (15 mL) chopped fresh parsley

1. In blender, puree together peppers, sherry, cream, paprika, rosemary, salt and pepper; set aside.
2. Remove tough muscle from side of each scallop if necessary; pat scallops and shrimp dry.
3. In large skillet, heat butter over medium heat; cook garlic until softened but not browned, about 1 minute. Add scallops and shrimp; cook over high heat, stirring, until shrimp begin to turn pink, about 1 minute.
4. Stir in pepper mixture; cover and cook until shrimp are pink and scallops are opaque, about 3 minutes. Sprinkle with parsley.

Servings: 4