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CATEGORY CUISINE TAG YIELD
Seafood, Dairy Seafood, To post 4 Servings

INGREDIENTS

2 tb Minced shallots OR 1/4 c minced green onions; no tops
1/4 c Unsalted butter
1 lb Sea scallops; halved, rinsed and patted dry
1/2 lb Medium shrimp; shelled and deveined
1 c Snow peas
1/4 c Dry white wine or dry vermouth
1/4 c Whipping cream
1 tb Dijon-style mustard
10 oz Fresh apricots; halved, about 6 to 8 whole cots
Salt
Pepper
1 tb Fresh parsley; minced

INSTRUCTIONS

Saute shallots in butter in a large skillet over medium-low heat 2 minutes;
increase heat to high. Add scallops and shrimp; saute just until opaque,
about 4 minutes. Add snow peas; saute 30 seconds. Remove from heat; remove
seafood mixture with a slotted spoon to a bowl.
Add wine, cream and mustard to skillet; heat over medium heat, stirring
constantly, to boiling. Add apricots; simmer over low heat until apricots
are fork-tender, 2 to 4 minutes. Gently stir in seafood mixture. Season to
taste with salt and pepper. Sprinkle with parsley before serving. Makes 4
servings.
Formatted for Mastercook by Mardi Desjardins, Feb 15, 1998.
Recipe by: Cusine magazine, May 1980
Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@mb.sympatico.ca>
on Mar 7, 1998

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