TWO IN ONE: SHRIMPS AND SCALLOPS
6 fresh Portobello mushrooms, without the legs and the dark part at the bottom of the mushrooms, cut into large cubes
24 nice scallops
Coarse salt and coarsely ground black pepper
36 medium to large shrimps, fresh or frozen, peeled
1 garlic clove, crushed
1/4 cup white wine
300g spinach leaves, washed and dried
50g pecorino cheese (or kashkaval), grated
Heat a cast iron or a good non-stick pan until very hot and add a little olive oil. Add the mushrooms and sauté until they are browned and soft. Remove from the pan and set aside. Add some oil to the pan. Season the scallops with salt and pepper and add them to the pan. Fry until they are seared. Return the mushrooms to the pan, season again and lower the heat.
Meanwhile, heat another large pan with the butter and 2 tablespoons oil. Add the shrimps and fry until they are pink-orange colored. Season with salt, add the garlic, wine and the spinach leaves and stir until the spinach leaves lose their volume. Sprinkle the cheese on top and remove from the heat.
To serve: Divide the scallops, the shrimps and the spinach among 4 serving plates and serve. At Manta Ray we serve this with a potato puree made from potatoes that are first cooked whole in water, then dried in the oven, peeled while hot and mashed with butter, cream and milk. We add a teaspoon of reduced balsamic vinegar on top of the puree.