Recipe provided by:

Villa Macri Ristorante

225 Toscana Blvd.

Granger, IN

Ingredients

• 10 fresh scallops and jumbo shrimp
• 2 tablespoons of flour
• olive oil
• crushed Garlic
• brandy
• chicken stock
• squeeze of orange
• chopped fresh basil

Instructions

Heat oil in sauté pan. Lightly flour scallops and shrimp. Put scallops in pan and wait 2 minutes, then add shrimp. Sauté shrimp until bright pink. Add 1 tablespoon of garlic. Remove from heat. Add 2 oz. of brandy to pan then return to heat. Watch for flame burst. Add chicken stock just to loosen items then squeeze orange wedges for added taste. Serve dish with a side of potato gnocchi. If desired add dash of salt and pepper.