Shelly's Recipe

ITALIAN SEA FANTASY

Category: Casseroles - Seafood

1 celery stalk, peeled carrot and leek, all julienne
4 mushrooms, sliced
1/3 cup butter
1/2 small tomato, skinned, seeded and chopped
2 cups dry vermouth
10 scallops and peeled and deveined shrimp
1 cup light cream
Salt and pepper, to taste

Blanch julienne vegetables for 5 minutes. Drain. Saute mushrooms in 1 tbsp butter for 8 minutes; add blanched vegetables and chopped tomato. Season with salt and pepper.

Bring the vermouth to a simmer in a large saute pan. Add seafood and poach until cooked through, about 3-4 minutes. Remove seafood from pan and plate in a serving dish, along with the vegetables Return sauce to medium heat and add the cream and remaining butter. Reduce to desired consistency. Season to tste and pour over seafood. Serves 2