Shrimp/scallop Pesto Stir Fry

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons grated parmesan cheese
• 4 teaspoons dry basil leaves
• 4 teaspoons dry parsley flakes
• 2 tablespoons olive oil
• 3/4 lb medium raw shrimp, shelled and deveined
• 3/4 lb small bay scallop
• 4 tablespoons butter or 4 tablespoons margarine, divided
• 1 carrot, cut into 1/4 inch slices
• 1 medium onion, cut into 1 inch squares
• 1 medium zucchini, cut into 1/4 inch thick slices
• 10 small button mushrooms, sliced
• 1 green bell pepper, sliced lengthwise
• 1 red bell pepper, sliced lengthwise
• hot cooked rice

Recipe

• 1 place a wok over medium high heat.
• 2 when wok is hot, add 1 tablespoon butter.
• 3 when butter is melted, add carrot and onion and stir fry for 3 mins.
• 4 add 1 tablespoon more butter then add zucchini, mushrooms, and peppers.
• 5 stir fry until carrot is tender crisp to bite (about 2 more mins).
• 6 remove vegetables from wok and keep warm.
• 7 add remaining 2 tablespoons butter to wok.
• 8 when butter is melted, stir in pesto sauce.
• 9 add shrimp and scallops and stir fry until the shrimp are pink and the scallops are opaque (about 3 to 4 mins).
• 10 return vegetables to wok and stir until vegetables are hot and coated with sauce.
• 11 serve with hot steamed rice and freshly grated parmesan cheese, if desired.