| 1. |
Sauté olive oil, minced garlic, ground ginger until garlic is slightly brown, add onions until tender. |
| 2. |
Add shrimp and scallops until mostly cooked (shrimp will be pink), about 3-5 minutes. |
| 3. |
Add in your diced tomatoes, and wine. Cook for a few minutes (until the alcohol has been cooked out). |
| 4. |
Add in your margarine (like Brummel & Brown) unmelted. |
| 5. |
Add in your parsley. Once your "butter" has mixed through, you're done. |
| 6. |
Serve on top of 1/2 cup of brown rice. |
| 7. |
Note: you can serve this dish with some steamed vegetables. |
