2 Tbsp drained capers (roughly chopped if desired)
Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
Uncover, sprinkle with capers, lime zest and remaining parsley.
1 jar (24-ounce) Marinara with Italian Herbs and Fresh Garlic
1 jar (15-ounce) Alfredo Sauce With Aged Parmesan Cheese
2 tablespoons olive oil plus more for baking dish
Salt and freshly ground black pepper
8 ounces sea scallops
10 ounces large shrimp peeled and deveined (without the tail)
12 lasagna noodles
1 can (14-ounce) artichoke hearts, drained, and chopped
3/4 cup freshly grated Parmesan cheese
3/4 cup shredded parmesan cheese
1/4 cup chopped fresh parsley
Preheat oven to 375 degrees.
Combine Marinara with Alfredo Sauce in a saucepan to make the Rosa Sauce and bring to a low simmer. Remove from heat.
Lightly oil a rectangular baking dish. Set aside.
Heat 2 tablespoons oil in a skillet over medium-high heat. Season the sea scallops with salt and black pepper. Place the scallops in the pan and sear 2 minutes. Flip the scallops and sear 1 minute on the other side. Transfer to a plate.When scallops have cooled to the touch, cut into quarters.
Season the shrimp with salt and black pepper. Place the shrimp in the skillet and sear 1 minute or until edges start to turn pink. Flip the shrimp and sear 30 seconds on the other side. Transfer to a plate.When the shrimp have cooled to the touch, cut in half widthwise.
Spread approximately 1/2 cup of the Rosa sauce on the bottom of the prepared baking dish then layer as follows: 4 lasagna noodles, Pasta Sauce, 1/3 of the shrimp, 1/3 of the scallops, 1/3 of the artichokes, 1/3 of Parmesan cheese, 1/3 of mozzarella cheee and a sprinkling of parsley.
Repeat the layering process and make sure the final layer is sauce covered by cheese and parsley
–The final layer should be Rosa Sauce, the remaining cheese and parsley.
Cover loosely with aluminum foil and bake 30-40 minutes.
In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, remove and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
Place the salmon filet in a piece of foil large enough to fold over and seal. Brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for about 4 minutes, keeping an eye on it so the fish does not burn. Remove from oven and serve immediately.
Heat the olive oil in a large skillet over medium-high heat. Fry the mahi mahi steaks on all sides until nicely browned. Remove from pan, and set aside.
Pour the wine into the pan, and use a spatula to scrape any browned bits from the bottom. Let the wine reduce to almost nothing, then stir in the garlic, butter and capers. Season with salt, sage, and pepper to taste. Let the sauce simmer for a minute to blend the flavors.
Cook the pasta. Set aside.
Return the steaks to the pan, add the scallops and coat them with sauce. Cook until fish flakes easily with a fork. Serve fish on a plate and mix the pasta with the sauce. Pour leftover sauce over the fish.