• 1 jar Cookwell & Company Cacciatore Sauce
  • 1 pound Bay Scallops
  • 1 pound Shrimp, peeled and deveined
  • 4 tablespoons Adams Reserve Southwest Ancho

Heat 1/2 cup Olive Oil in heavy skillet over medium high heat, season Scallops and Shrimp with Southwest Ancho Seasoning

Saute Shrimp and Scallops until Shrimp just turns pink

Add Cacciatore Sauce and simmer for 7 minutes.

Serve over white rice.

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Comments
  1. belocchio says:

    I’m on this like white rice! C’est Magnificent. The perfect combination – shrimp and scallops and then a sauce enormous with flavour. As always – I am yours with this dish. Virginia

  2. trkingmomoe says:

    I like cacciatore and make it often with chicken. Since I never see the products you work with, I will make my own sauce and follow your steps. Add a few hungarian wax peppers in place of ancho. It sounds good over rice. Yum.

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