Seafood in Basil Sauce

Sheri Zarnick


This recipe is also one from the Farmhouse Wall. Each recipe written on the wall must have been very important to this cook to preserve them to her walls like a time capsule. I love history and how recipes do tell a story of their own. I hope you enjoy all these treasures from a wonderful cook from our past who left an important piece of her life behind for the rest of us.

★★★★★ 1 vote
10 Min
10 Min


1 1/2 lb
scallops and shrimp
2 Tbsp
dry basil leaves
3 clove
1/4 c
olive oil
1/4 tsp
1 Tbsp
melted butter
2 Tbsp
2 Tbsp
grated parmesan cheese
2 Tbsp
chopped parsley


1If seafood isn't fresh and is frozen run under cool water to thaw. Drain and pat dry on paper towel.
2in blender combine basil, garlic, olive oil and 1 T. melted butter. process until smooth.
3Heat 2 T. bitter in a heavy frying pan over high heat until butter bubbles.
4Add seafood. Turn quickly in the butter to coat all over. Reduce heat to medium Saute stirring until seafood is heated through and cooked.
5Add Sherry and simmer 30 seconds. Add sauce from blender. Stir with spatula until sauce coats seafood evenly.
6Sprinkle with Parmesan cheese and parsley. Serve immediately over hot cooked pasta or noodles.

About this Recipe

Course/Dish: Other Main Dishes