| 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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