Shellfish with devilled apricots
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Minced shallots OR 1/4 c minced green onions; no tops |
| ¼ | cup | Unsalted butter |
| 1 | pounds | Sea scallops; halved, rinsed and patted dry |
| ½ | pounds | Medium shrimp; shelled and deveined |
| 1 | cup | Snow peas |
| ¼ | cup | Dry white wine or dry vermouth |
| ¼ | cup | Whipping cream |
| 1 | tablespoon | Dijon-style mustard |
| 10 | ounces | Fresh apricots; halved, about 6 to 8 whole cots |
| Salt | ||
| Pepper | ||
| 1 | tablespoon | Fresh parsley; minced |
Directions
Saute shallots in butter in a large skillet over medium-low heat 2 minutes; increase heat to high. Add scallops and shrimp; saute just until opaque, about 4 minutes. Add snow peas; saute 30 seconds. Remove from heat; remove seafood mixture with a slotted spoon to a bowl.
Add wine, cream and mustard to skillet; heat over medium heat, stirring constantly, to boiling. Add apricots; simmer over low heat until apricots are fork-tender, 2 to 4 minutes. Gently stir in seafood mixture. Season to taste with salt and pepper. Sprinkle with parsley before serving. Makes 4 servings.
Formatted for Mastercook by Mardi Desjardins, Feb 15, 1998.
Recipe by: Cusine magazine, May 1980 Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 7, 1998