1 lb. medium shrimp (tails removed)

1 lb. small scallops (rinse and drain well on baby towels)

1/2 lb. thin asparagus (stems removed)

2 cups carrots (thinly sliced)

olive oil

3 cloves of garlic (chopped)

sea salt and black pepper


1. In a large skillet put 2 tbs. of olive oil and half of the garlic. Sauté garlic for a minute. Add carrots and asparagus. Sprinkle with a pinch of sea salt and black pepper. Cook and stir until tender. (about 5 minutes) Turn off heat.

2. In a separate skillet, put 1 tbs. of olive oil and the rest of the garlic. Sauté for a minute and add shrimp and scallops. Stir and turn frequently. Cook for about 5 minutes. Once cooked, add to vegetables skillet. Raise heat, sprinkle a pinch of sea salt and stir.

Serve hot. Serve as a meal or as mini appetizer or starter before a main course. See photo below.