1 pound of large scallops
1 pound of large shrimp (de-veined and un-shelled)
4 Roma tomatoes (diced)
1 bunch fresh basil (chopped)
1 tablespoon of olive oil
1 tablespoon of butter
8 ounce heavy cream
1 cup grated Mt. Emu Creek Mt Eelephant
1/4 teaspoon of cayenne pepper
salt and pepper to taste
In a large skillet or cast iron pan on medium high heat add oil, butter, garlic, shrimp and scallops. When you've turn the seafood over once add the chopped tomatoes, basil and spices. Cook for approximately five more minutes.
Remove from heat and add the heavy cream and top with the grated Mt. Emu Creek Mt. Elephant cheese. Place the skillet in a pre-heated oven set on broil in the broiler until the heavy cream bubbles and the Mt. Elephant cheese starts to turn brown.
Serve with crusty bread and white wine and enjoy.