Garlic Chips: Slice cloves of garlic as thin as you can. Fry on medium heat in a pat or two of butter until they crisp up and remove to paper towel. These will keep, to sprinkle on other italian and asian dishes.
1/2 lb shrimp
1 lb bay scallops
1 to 1-1/2 c. fish stock (I used fish boullion)
1/2 c. fresh curly parsley, minced (reserve some for garnishing)
Saute minced garlic in olive oil until it begins to brown.
Add shrimp and scallops and cook for about 3 minutes.
Add about 1 cup of the fish stock, and the parsley. Simmer until stock reduces and thickens, add extra stock as necessary. I put a teaspoon of cornstarch into the last 1/2 cup of broth, to thicken the sauce before serving.
Toss sauce over cooked orechiette pasta, and garnish with fresh parsley and garlic chips.
The brussels sprouts are sliced as thinly as possible, and sauted for a minute or so in olive oil and minced garlic. Serve them just as they warm through, so they're still crunchy & nutty, and not wilted. If you like, a splash of fresh lemon is good on these also.