| 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
A Message from our Provider:
“You don’t have to be brain-dead to live for Jesus, but when you are, you’ll be glad you did”