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Add a photoThis is a blend of scallops, prawns, and mushrooms in a rich buttery sauce. It is excellent for that special occasion or when you just want to treat your self to a decadent meal.
Ingredientes
- Step 1
- 1 lb bay scallops
- 1 lb shelled and deveined medium prawns (35-45 per lb)
- ¾ cup all purpose flour
- 2 tablespoons dried basil
- 1½ teaspoons garlic powder
- 1 teaspoon hot Hungarian paprika (use sweet if hot not available)
- 1 teaspoon black pepper
- 1 teaspoon salt (more or less to taste)
- 3 tablespoons olive oil
- Step 2
- 2 tablespoons butter, melted
- 2-3 tablespoons flour and seasonings left over from step 1
- Step 3
- 1 lb crimini mushrooms thick sliced, quartered, or halved, depending on size
- 1 medium shallot finely chopped
- ¼ cup sliced green onion tops
- 1½ cup medium dry sherry
- Step 4
- ¾ lb of your favorite Swiss style cheese, grated
Direcciones
- Step 1
- Put flour, dried basil, garlic powder, paprika, peper, and salt into a I gallon Ziplock bag and shake to mix throughly.
- Drain any liquid from the scallops and prawns and add them to the Ziplock bag and shake to coat evenly.
- Heat olive oil in a large pan. Add the scallops and prawns to the heated oil, shaking off excess flour/seasoning mix, and saute until just cooked, 3-4 minutes.
- Place the cooked scallops and prawns into a bowl.
- Step 2
- In a bowl, slowly whisk the flour/seasoning mix into the melted butter to make a rue. Set aside.
- Step 3
- Add the sherry to the pan used for the scallops and prawns. Stir up any brown bits. Add the mushrooms, green onion, and shallots. Cook for 4 minutes.
- Add the scallops and prawns, mixing gently.
- Add the rue, stirring continuously. The sauce should be thick but not pasty. Add a bit of water if the sauce becomes to thick.
- Step 4
- Place the scallop/prawn mixture into a shallow tart pan or individual au gratin dishes, spread the cheese evenly over the top of the mixture, and broil until the cheese is melted and starts to turn a light brown.
- Serve!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 320g | |
| Recipe makes 6 servings | |
| Calories 430 | |
| Calories from Fat 113 | 26% |
| Total Fat 12.82g | 16% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 660mg | 28% |
| Potassium 842mg | 24% |
| Total Carbs 29.56g | 8% |
| Dietary Fiber 1.7g | 6% |
| Sugars 6.21g | 4% |
| Protein 32.36g | 52% |
