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Рецепт Scallops & Prawns Especial
by Patrick Travis

Scallops & Prawns Especial

This is a blend of scallops, prawns, and mushrooms in a rich buttery sauce. It is excellent for that special occasion or when you just want to treat your self to a decadent meal.

Рейтинг: 5/5
Avg. 5/5 1 голос
Подготовка: США American
Приготовление: Порций: 6

Хорошо сочетается: rice, pasta side dish, green salad, garlic bread, broccoli

Wine and Drink Pairings: dry white wine, fruity red wine

Ингредиенты

  • Step 1
  • 1 lb bay scallops
  • 1 lb shelled and deveined medium prawns (35-45 per lb)
  • ¾ cup all purpose flour
  • 2 tablespoons dried basil
  • 1½ teaspoons garlic powder
  • 1 teaspoon hot Hungarian paprika (use sweet if hot not available)
  • 1 teaspoon black pepper
  • 1 teaspoon salt (more or less to taste)
  • 3 tablespoons olive oil
  • Step 2
  • 2 tablespoons butter, melted
  • 2-3 tablespoons flour and seasonings left over from step 1
  • Step 3
  • 1 lb crimini mushrooms thick sliced, quartered, or halved, depending on size
  • 1 medium shallot finely chopped
  • ¼ cup sliced green onion tops
  • 1½ cup medium dry sherry
  • Step 4
  • ¾ lb of your favorite Swiss style cheese, grated

Инструкции

  1. Step 1
  2. Put flour, dried basil, garlic powder, paprika, peper, and salt into a I gallon Ziplock bag and shake to mix throughly.
  3. Drain any liquid from the scallops and prawns and add them to the Ziplock bag and shake to coat evenly.
  4. Heat olive oil in a large pan. Add the scallops and prawns to the heated oil, shaking off excess flour/seasoning mix, and saute until just cooked, 3-4 minutes.
  5. Place the cooked scallops and prawns into a bowl.
  6. Step 2
  7. In a bowl, slowly whisk the flour/seasoning mix into the melted butter to make a rue. Set aside.
  8. Step 3
  9. Add the sherry to the pan used for the scallops and prawns. Stir up any brown bits. Add the mushrooms, green onion, and shallots. Cook for 4 minutes.
  10. Add the scallops and prawns, mixing gently.
  11. Add the rue, stirring continuously. The sauce should be thick but not pasty. Add a bit of water if the sauce becomes to thick.
  12. Step 4
  13. Place the scallop/prawn mixture into a shallow tart pan or individual au gratin dishes, spread the cheese evenly over the top of the mixture, and broil until the cheese is melted and starts to turn a light brown.
  14. Serve!