Good recipe! I modified by using 1/2 cup of butter, a dash of crushed red pepper in with the garlic, and some fresh lemon juice for brightness. I also used heavy cream (and was thankful that I did because it wasn't watery and there was no need to thicken with the cornstarch). *It's not an alfredo sauce with regard to thickness; it's more like a parmesan-butter-cream sauce. So don't be alarmed.* Quite tasty.
After the shrimp and scallops were cooked, I wilted some arugula before adding the heavy cream. (We like the peppery flavor.) *I would recommend using scallops that are at least 1/2 inch in diameter lest they become rubbery while the shrimp are cooking.*
I garnished with some diced roma tomatoes and some of the grated parmesan, and it looked beautiful on the plate. This is quite a lot of food but is definitely "company" worthy. Especially if served with a salad, garlic bread, and your favorite white wine.
I think you could modify this recipe to suit your own tastes without any difficulty at all, even for those who haven't cooked a tremendous amount of seafood...or just haven't cooked a tremendous amount. If you follow the recipe you'll yield spectacular results!
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Good recipe! I modified by using 1/2 cup of butter, a dash of crushed red pepper in with the...