Scallops And Shrimp Au Vin Recipe
Ingredients
| Butter | 1/4 Cup (16 tbs) (Sauce:) | |
| Mushrooms | 4 Ounce, sliced (Sauce:) | |
| Red bell pepper | 1 Small, chopped (Sauce:) | |
| Flour | 2 Tablespoon (Sauce:) | |
| Salt | 1/2 Teaspoon (Sauce:) | |
| Half and Half | 1 Cup (16 tbs) (Sauce:) | |
| 1/2 cup dry white wine, such as French | ||
| Muscadet | ||
| Artichoke hearts | 1 Can (10oz), quartered (Seafood:) | |
| 1 pound bay scallops | ||
| 1 pound shrimp, shelled and deveined | ||
| Parmesan cheese | 1/4 Cup (16 tbs), grated (Seafood:) | |
| Parsley | 2 Tablespoon, chopped (Seafood:) | |
Directions
The Sauce:
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.)
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 lightly tossed with herbs.
Wine: FrenchMeursau.lt
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.)
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 lightly tossed with herbs.
Wine: FrenchMeursau.lt
Chef
