Garlic Scallops and Shrimp from @WilmaDelgado

1 tsp Olive oil
2 tbl Slivered garlic
1/2 tsp Crushed red pepper flakes
1/2 lb Lg shrimp, peeled, deveined
1/2 lb Bay scallops
1/2 tsp Paprika
4 tb Chicken broth
1 t Fresh lime juice
1/2 c Finely chopped fresh Italian parsley
Salt and pepper

In a large heavy skillet, heat the oil over medium heat. Add the garlic and saute until it begins to brown. Remove the garlic with a slotted spoon and set aside.
Add the pepper flakes to the skillet and increase the heat to medium high.
Add the garlic, shrimp, scallops, and paprika. Saute for 1-2 minutes, stirring constantly.
Add the chicken broth and cook for 1 minute. Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm. Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
Pour the sauce over the shrimp and scallops and serve immediately.

Serves four.

Seafood Gumbo by @WilmaDelgado

Ingredients:
3/4 cup vegetable oil
3/4 cup all-purpose flour
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
1 tablespoon salt
1 teaspoon cayenne
5 bay leaves
8 cups water or shrimp stock
6 gumbo crabs, broken in half
1 pound medium shrimp, peeled and deveined
1 pound lump crabmeat, picked over for shells and cartilage
2 dozen oysters, shucked with their liquor
1/4 cup chopped green onions
1/4 cup chopped parsley
File powder

Steps:
Combine the oil and flour in a large cast-iron pot over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, bell peppers, celery, salt, cayenne and bay leaves. Cook, stirring occasionally, for about 10 minutes, or until very soft. Add the water or shrimp stock and stir to blend. Add the crabs and simmer, uncovered, stirring occasionally, for 1 1/2 hours. Add the shrimp and crabmeat and cook for 15 minutes. Add the oysters, green onions and parsley and cook for 2 to 3 minutes, or until the edges of the oysters curl. Remove from heat. Remove the bay leaves. Serve with file powder passed at the table. Serves 6.