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Ingredientes
- 12 x Langoustine
- 4 x Scallops
- 2 Tbsp. Oil, olive
- 2 Tbsp. Butter
- 2 Tbsp. Shallots, finely minced
- 2 tsp Juice, lemon
- 1/4 c. Vermouth, white
- 1 c. Cream, heavy
- 2 tsp Fish Veloute **
- 1 med Carrot, julienned
- 1 x Leek, julienned
- 1 x Celery, stalk, julienned Salt Pepper
Direcciones
- ** Fish stock, roux, salt and pepper.
- Shell the langoustine.
- Soak the scallops in cool running water to clean.
- In a saute/fry pan, heat the oil and butter, then saute/fry shallots.
- Add in langoustine, salt, pepper, and scallops. Saute/fry quickly, they should be left slightly underdone; remove langoustine and scallops with slotted spoon and drain.
- Deglaze with lemon juice and vermouth.
- Add in cream, fish veloute, salt and pepper and cook till the sauce is thick and smooth, whisking occasionally.
- Add in julienned vegetables, langoustine, and scallops and cook very briefly till they are heated through.
- On individual serving plates, dish out three langoustine and one scallop. Pour sauce and julienned vegetables over the top and garnish with minced parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 211 | 81% |
| Total Fat 23.97g | 30% |
| Saturated Fat 11.1g | 44% |
| Trans Fat 0.18g | |
| Cholesterol 66mg | 22% |
| Sodium 120mg | 5% |
| Potassium 222mg | 6% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.6g | 1% |
| Protein 6.16g | 10% |
