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Scallops And Shrimp Au Vin

Ingredients
For sauce
  Butter/Null 1⁄4 Cup (4 tbs)
  Mushrooms/Null 4 Ounce, sliced
  Red bell pepper/Null 1 Small, chopped
  Flour/Null 2 Tablespoon
  Salt/Null 1⁄2 Teaspoon
  Half and half/Null 1 Cup (16 tbs)
For seafood
  Dry white wine/Null 1⁄2 Cup (8 tbs) (Such As French Muscadet)
  Canned artichoke hearts/Null 14 Ounce, drained and quartered (1 Can)
  Bay scallops/Null 1 Pound
  Shrimp/Null 1 Pound, shelled and deveined
  Grated parmesan cheese/Null 1⁄4 Cup (4 tbs)
  Chopped fresh parsley/Null 2 Tablespoon
Directions

The Sauce:
Melt butter in a saute pan. Add mushrooms and red pepper and cook, stirring until tender. Remove vegetables with a slotted spoon.
Whisk flour and salt into butter. Cook, stirring constantly, until smooth and bubbling. Remove from heat. Whisk in half and half. Return to heat and bring sauce to a boil, stirring constantly. Continue to boil and stir for 1 minute.
Add mushrooms and red pepper. (Sauce may be covered and refrigerated at this point.)
The Seafood:
Heat sauce until just bubbling. Stir in wine, artichokes, scallops, and shrimp. Heat until shrimp are pink and scallops are cooked.
Transfer to a serving dish. Sprinkle with Parmesan and parsley.
Serve with "angel hair" pasta which has been lightly tossed with herbs.
Wine: FrenchMeursau.lt

Recipe Summary

Method: 
Boiled
Ingredient: 
Shrimp

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