Bagna Cauda with Seafood & Vegetables
A warm Italian anchovy and garlic dip traditionally served with vegetables, here elevated with shrimp and scallops for a luxurious seafood twist. Perfect for entertaining or a special dinner.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 28g
Ingredients
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Open the appInstructions
Step 1
Pat shrimp and scallops dry with paper towels.
Step 2
Cut bell peppers into long strips and separate endive leaves.
Step 3
Arrange all vegetables and seafood on a serving platter.
Step 4
Combine minced garlic with olive oil in a small saucepan.
Step 5
Heat over medium-low, stirring occasionally, until fragrant.
Step 6
Add anchovy fillets and mash with a wooden spoon until dissolved.
Step 7
Stir in butter until melted and fully combined.
Step 8
Add red pepper flakes and stir well.
Step 9
Heat a small skillet over medium-high heat until very hot.
Step 10
Add shrimp in a single layer and cook without moving for 2 minutes.
Step 11
Flip shrimp and cook 1 minute more until pink.
Step 12
Transfer shrimp to the platter.
Step 13
Add scallops to same skillet in one layer.
Step 14
Cook without moving for 2 minutes until golden on bottom.
Step 15
Flip and cook 1 minute more until opaque.
Step 16
Transfer scallops to platter with shrimp.
Step 17
Pour warm bagna cauda into a small serving bowl.
Step 18
Place bowl in center of platter and serve immediately.
Tools you’ll need
- small saucepan
- wooden spoon
- 12-inch skillet
- small serving bowl
- large serving platter
- paper towels
- knife
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