Scallops And Shrimp Au Vin
|Butter/Null||1⁄4 Cup (4 tbs)|
|Mushrooms/Null||4 Ounce, sliced|
|Red bell pepper/Null||1 Small, chopped|
|Half and half/Null||1 Cup (16 tbs)|
|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|
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.)
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.