Sauteed scallops and shrimps "St. Tropez"
- Main Ingredient: Various Seafood Scallops Shrimp Various Fish
- Yield:
Sauteed scallops and shrimps "St. Tropez" ingredients
- 1⁄2 dl oil, olive
- 500 g Prawns with head 16/20
- 500 g Scallops (Coquilles St-Jacques)
- 50 g Butter, cooking
- 100 g Shallots
- 200 g Tomato concasse 5/1
- 1⁄2 dl Pernod
- 2 dl Cream 35% (whipping, etc.)
- 20 g dill, fresh
- 1 seasoning (salt+pepper)
Cooking Sauteed scallops and shrimps "St. Tropez"
1. PEEL AND DEVANE THE PRAWNS CHOP SHALLOTS AND DILL SEASON PRAWNS AND SCALLOPS HEAT OLIVE OIL IN A SAUTEUSE SEAL PORES OF PRAWNS AND SCALLOPS, DEGLAZE WITH PERNOD REMOVE FROM SAUTEUSE AND KEEP HOT ADD BUTTER TO SAUTEUSE AND SAUTE SHALLOTS ADD TOMATO CONCASSE AND CREAM ADD CHOPPED DILL AND SEASONING INCORPORATE PRAWNS AND SCALLOPS BRING TO BOIL ADJUST SEASONING ARRANGE ON A DINNER PLATE GARNISH WITH A SPRIG OF DILL SERVE WITH BOILED POTATOES OR PILAV RICE.
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