In a large skillet, on the lower burner over medium heat, cook bacon, onion, celery, and garlic until just tender. Add the remaining ingredients and stir gently. Cover and simmer until the scallops are white and fluffy and the shrimp are pink.
Wine Pairing(s)
Les Gravieres Saint Emilion Grand Cru
Tisdale Chardonnay
Domaine De La Maurelle
Chateau Bellevue Les Griottes
Landmark 'Lorenzo' Chardonnay
Pedroncelli 'East Side' Sauvignon Blanc
Seufert Pinot Noir Momtazi Vineyard
Handley Chardonnay 'Anderson'
Chateau Giscours Margaux Grand Cru Classe
Chateau Carbonnieux Grand Cru Classe
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