Poached Shrimp and Sautéed Scallops
1 tbsp. black peppercorns
6 garlic cloves, smashed
1 lemon, halved
2 dozen head-on, shell-on large shrimp
4 tbsp. butter
1 lb. bay scallops
Sprigs of curly parsley and cilantro for garnish
1. In a medium pot, combine 2 1⁄2 qts. water, black peppercorns, garlic, and lemons. Season generously with salt. Bring water to a boil and lower heat to medium; simmer for 8–10 minutes.
2. Add shrimp; cook for 2–3 minutes. Drain.
3. Heat butter in a large skillet over medium-high heat. Add scallops; season with salt to taste. Cook until just cooked through, 2–3 minutes. Transfer scallops to a platter, arrange shrimp on top, and garnish with curly parsley and cilantro.
MAKES 4 - 6 SERVINGS