09:50 AM

Seafood Primavera

"Everybody loves this recipe. It’s the crunch of the zucchini for me. I don’t steam it long because I like the zucchini almost raw." — Lisa K. Davis, Lawrenceville 


2 Tbsp. butter

2 Tbsp. olive oil

Several slices fresh garlic

1/2 lb. shrimp, tails removed

1/2 lb. sea scallops

1 large yellow pepper

1 bag spinach

1/2 to 1 tsp. onion powder

1/2 to 1 tsp. sea salt

1/2 to 1 tsp. pepper

1 large zucchini, sliced in lengths

1/2 to 1 tsp. Parmesan cheese


Melt butter with olive oil and sauté garlic until browned. Add shrimp, scallops and pepper; stir, then cover until pepper is slightly soft. Add spinach, onion powder, salt and pepper.

Lay zucchini slices on top. Sprinkle with cheese and pepper. Put lid on pan and allow zucchini to steam a little. Add garlic cheese toast as a side item.