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Scallops And Shrimp Au Vin Recipe
|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|
Serving size: Complete recipe
Calories 2310 Calories from Fat 868
% Daily Value*
Total Fat 98 g151.5%
Saturated Fat 54.1 g270.4%
Trans Fat 0 g
Cholesterol 1167.7 mg
Sodium 3831.9 mg159.7%
Total Carbohydrates 97 g32.4%
Dietary Fiber 27 g108.1%
Sugars 13.3 g
Protein 239 g477.7%
Vitamin A 204.1% Vitamin C 435.7%
Calcium 161.5% Iron 193.2%
*Based on a 2000 Calorie diet
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.