| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
April 1991 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Olive oil |
| 1/2 |
c |
Finely chopped onion |
| 5 |
|
Garlic cloves; minced |
| 1 |
tb |
All purpose flour |
| 1/2 |
ts |
Ground coriander |
| 3 |
tb |
Dry white wine |
| 1 |
c |
Whipping cream |
| 8 |
oz |
Uncooked shrimp; peeled, deveined |
| 8 |
oz |
Bay scallops |
| 3 |
tb |
Chopped fresh parsley |
| 12 |
oz |
Linguine; freshly cooked |
INSTRUCTIONS
Heat olive oil in heavy large skillet over medium-high heat. Add onion and
garlic and saute until onion is golden brown, about 6 minutes. Stir in
flour and coriander and cook 1 minute. Add wine and cream and bring to
boil, stirring constantly. Add shrimp and scallops and simmer until shrimp
are cooked through, stirring occasionally, about 5 minutes. Mix in parsley.
Season to taste with salt and pepper. Pour over linguine and serve.
Serves 4.
Bon Appetit April 1991
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