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Add a photoRaciónes: 8
Ingredientes
- 8 ounce. fish stock
- 12 ounce. heavy cream
- 1/4 ounce. paprika
- 2 ounce. sherry
- 1 ounce. roux (equal parts melted butter & flour, blended over flame till thickened)
- 1 ounce. butter, melted to coat saute/fry pan
- 16 ounce. sea scallops
- 2 pinches tarragon
- 2 pinches oregano
- 8 ounce. mushrooms, sliced
- 8 whole plum tomatoes, crushed
- 16 ounce. cooked lobster meat
Direcciones
- Simmer fish stock, heavy cream, paprika and sherry for 4 min. Add in roux to thicken, simmer slowly for 10 min. Set aside for later. Saute/fry scallops, tarragon and oregano in butter for 2 min. Add in mushrooms, plum tomatoes and thickened stock, saute/fry for 2 min. Add in cooked lobster meat and simmer 1 minute. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 358g | |
| Recipe makes 8 servings | |
| Calories 322 | |
| Calories from Fat 178 | 55% |
| Total Fat 20.21g | 25% |
| Saturated Fat 11.87g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 138mg | 46% |
| Sodium 395mg | 16% |
| Potassium 832mg | 24% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 2.3g | 8% |
| Sugars 4.72g | 3% |
| Protein 23.84g | 38% |
