Scallops/Shrimp and White Wine

In a pan, saute chopped garlic in olive oil. Add white wine, Piperade, and scallops/shrimp. Cover and cook until done (a couple minutes). Remove the scallops and shrimp from the pan but be sure to keep them warm. Turn up the heat on the Piperade and wine and then reduce it down. Pour over rice and fish and add some Asiago cheese and herbs on top, and salt and pepper to taste.

Beret Rouge PiperadeTM
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© Monet Bonson