Shrimp and Scallop medley

The nightly quest of  satisfying the question “what’s for dinner,” was especially difficult due to a missed shopping trip… kids homework and other things that just get in the way of a Betty Crocker moment.  I found myself staring at a very bare fridge.  Most would order in or get take out but this wasn’t an option.  You can use things in an imaginary way, just pretend your fridge is the mystery basket on the show  Chopped

I found enough to make a nice meal:  a few frozen scallops and shrimp.  A lemon grass and some spinach.  It took less time than ordering food and having it delivered.  I sautéed the shrimp in a bit of butter and garlic for about 2 mins.   I added the scallops and then tossed in my lemon grass and spinach.  I didn’t over cook the scallops.  I didn’t get a lovely

seer on them, either, but it was better than overcooked rubber!!!!! I finished the dish off with Sel de Cali– the Meyers lemon sea salt.  It was delicious and only took about 10 minutes to prepare.   I served this  medley over rice and called it my own.

1 garlic clove chopped

1-2 tablespoons of butter, depending on your health 🙂

around 6 scallops

around 6 shrimp

One bag of baby spinach

1 lemon grass

Cymbopogon citratus (DC.) Stapf
Cymbopogon citratus (DC.) Stapf (Photo credit: Ahmad Fuad Morad)

2 teaspoons finishing salt- Sel de Cali-meyers lemon sea salt

Steam some rice