This was cooked on my Camp Chef stove in a 10" CI pan. The pound of pink gulf shrimp were peeled and deveined, added to 12 oz scallops, a bit of EVOO, herbs de Provence, and a bit of cayenne, then all was stirred and put in fridge to mingle for a few. After a refreshment the pan was getting preheated until screaming hot, a couple tsp of coconut oil was swished around and then the shellfish were added to a huge hissss! Stirred for 4 minutes before squeezing a lemon into the mix. This was all put in a bowl and I added about 1/2 C of an Italian parsley, garlic, EVOO sauce I make. Dinner is ready and it was so nice that we ate outside. This was plated with a quinoa tabbouleh my dearest made. Bread sopped up all the wonderful juices! Oh what flavor!
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