| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Seafood, To post | 4 | Servings | |
INGREDIENTS
| 2 | T | 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 | T | Dijon-style mustard |
| 10 | oz | Fresh apricots, halved |
| about 6 to 8 whole cots | ||
| Salt | ||
| Pepper | ||
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 395
Calories From Fat: 160
Total Fat: 18.2g
Cholesterol: 122.3mg
Sodium: 459.9mg
Potassium: 1016.8mg
Carbohydrates: 49.3g
Fiber: 6.2g
Sugar: 39g
Protein: 11.6g