Scallops And Shrimp Au Vin
From impssweetp 13 years ago
- 30 mins to make
- Serves 6 Servings
Seafood is a precious gift that we can share with others.
Ingredients
- Sauce: shopping list
- 1/4 cup butter shopping list
- 4 ozs mushrooms, sliced shopping list
- 1 small red pepper, chopped finely shopping list
- 2 tbs flour shopping list
- 1/2 tsp salt shopping list
- 1 cup half and half shopping list
- Seafood: shopping list
- 1/2 cup dry white wine, such as Fench Muscadet shopping list
- 1 (14 oz) can artichoke hearts, drained and quartered shopping list
- 1 pound bay scallops shopping list
- 1 pound shrimp, shelled and deveined shopping list
- 1/4 cup grated parmesan cheese shopping list
- 2 tbs chopped fresh parsley shopping list
How to make it
- The Sauce:
- Melt butter in a saute pan., Add mushrooms and red pepper and cook, stirring until tender. Remove vegetables wth a slotted spoon.
- Whisk flour and salt into butter. Cook, stirring constantly, untl 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 lighly tossed with herbs.
- Note: Bay scallops cook very quickly, so watch closely.
People Who Like This Dish 4
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