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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 leek, carrot and celery stalk, julienne
4 mushrooms, sliced
1/3 cup butter
1/2 small tomato, skinned, seed and chopped
2 cups extra dry vermouth
10 scallops and large peeled, deveined shrimp
1 cup light cream
Salt and pepper
Blanch first 3 vegetable for 5 minutes and drain. Saute the mushrooms in 1 tbsp butter in a pan for 8 minutes, add the vegetable julienne and chopped tomato. Season with salt and pepper.
Bring vermouth to a simmer in a large saute pan. Add the seafood and poach until cooked through, about 3-4 minutes. Remove from pan and place in a serving dish, along with vegetables. Return sauce to medium heat and add the cream and remaining butter. Reduce to desired consistency. Season to taste and pour over seafood. Serves 2
NOTE: Good served over cooked pasta.
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ITALIAN SEA FANTASY
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 leek, carrot and celery stalk, julienne
4 mushrooms, sliced
1/3 cup butter
1/2 small tomato, skinned, seed and chopped
2 cups extra dry vermouth
10 scallops and large peeled, deveined shrimp
1 cup light cream
Salt and pepper
Blanch first 3 vegetable for 5 minutes and drain. Saute the mushrooms in 1 tbsp butter in a pan for 8 minutes, add the vegetable julienne and chopped tomato. Season with salt and pepper.
Bring vermouth to a simmer in a large saute pan. Add the seafood and poach until cooked through, about 3-4 minutes. Remove from pan and place in a serving dish, along with vegetables. Return sauce to medium heat and add the cream and remaining butter. Reduce to desired consistency. Season to taste and pour over seafood. Serves 2
NOTE: Good served over cooked pasta.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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