1 Tbsp. unsalted butter
4 oz. Florida Rock Shrimp
4 oz. bay scallops
1 Tbsp. seafood seasoning
2 Tbsp. minced garlic
¼ cup sundried tomatoes
8 kalamata olives
1½ Tbsp. sugar
2 Tbsp. lime juice
4 oz. unsalted butter, cut into cubes
3 oz. feta cheese, crumbled
1 Tbsp. Italian parsley
Heat 1 Tbsp. butter in saute pan with garlic until you can smell garlic in the air. Add shrimp, then scallops and seafood seasoning. Cook for 30 seconds on medium heat. Add sundried tomatoes, olives and sugar. Deglaze pan with lime juice and reduce heat to simmer. Add cubed butter and blend in. Plate and top with feta and parsley. Serve with crusty bread.