Emprimir
Correo Electrónico
Add a photo
Ingredientes
- 3 cloves garlic, chopped
- 6 sm. scallions, minced
- 1/2 pound fresh or frozen shrimp
- 1/2 pound fresh bay scallops
- 1/4 c. minced shallots
- 1/4 c. minced fresh parsley
- 3 tbsp. butter
- 2 1/2 teaspoon dry basil leaves
- 1/2 teaspoon dry tarragon
- 1/2 teaspoon dry chervil
- 1/4 teaspoon dry thyme
- 1/2 c. dry white wine
- Freshly grnd black pepper
Direcciones
- Clean the fibrous portion from the scallops; wash briefly in cool water and drain.
- Clean or thaw the shrimp and cut into pieces the same size as the scallops.
- Saute the scallions and shallots in butter and add in the garlic and dry herbs. (If fresh herb leaves are used, the quantity should be quadrupled and added later with the parsley.)
- Add in the wine and stir.
- Sauce can then be reduced by half (unless you'd like to eat it as a soup).
- Add in the shrimp, scallops, fresh parsley and black pepper.
- Saute for no more than 10 min (less if the scallops are small).
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 6 servings | |
| Calories 150 | |
| Calories from Fat 60 | 40% |
| Total Fat 6.75g | 8% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 85mg | 28% |
| Sodium 162mg | 7% |
| Potassium 269mg | 8% |
| Total Carbs 3.78g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.31g | 0% |
| Protein 14.52g | 23% |
