Mapled Shrimp and Sea Scallops

Time: 15-20 minutes
Effort: Easy
Serves: 2

14 large sea scallops
14 large shrimp, shelled and deveined
1 tbsp unsalted butter
1/4 cup real maple syrup
1 tbsp soy sauce
1 tsp lemon juice

Melt the butter in a large skillet until very hot - almost smoking. Add shrimp and toss quickly cooking all sides, remove from pan and set aside. Add scallops and toss the same way you did the shrimp (they should be slightly cooked on the outside, pink on the inside). Remove from pan (add them to the shrimp you set aside). Still on high heat, add the maple syrup, lemon juice and soy sauce, stir and let bubble until it thickens slightly. Add the shrimp and scallops to the sauce but remove from heat so they don't continue to cook. Serve immediately. Also good served as appetizers on oriental spoons, or good served cold with a wedge of lemon.