|3 tablespoons||Olive oil|
|½ cup||Finely chopped onion|
|5||Garlic cloves; minced|
|1 tablespoon||All purpose flour|
|½ teaspoon||Ground coriander|
|3 tablespoons||Dry white wine|
|1 cup||Whipping cream|
|8 ounces||Uncooked shrimp; peeled, deveined|
|8 ounces||Bay scallops|
|3 tablespoons||Chopped fresh parsley|
|12 ounces||Linguine; freshly cooked|
Heat olive oil in heavy large skillet over medium-high heat. Add onion and garlic and saute until onion is golden brown, about 6 minutes. Stir in flour and coriander and cook 1 minute. Add wine and cream and bring to boil, stirring constantly. Add shrimp and scallops and simmer until shrimp are cooked through, stirring occasionally, about 5 minutes. Mix in parsley.
Season to taste with salt and pepper. Pour over linguine and serve.
Bon Appetit April 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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