Steamed shrimp and scallops w/ginger, basil and orange
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Oranges | |
| 8 | larges | Scallops |
| 8 | mediums | Shrimp peeled and deveined |
| 2 | teaspoons | Ginger peeled and grated |
| 2 | tablespoons | Basil, chopped |
| 5 | tablespoons | Olive oil |
| Salt and pepper to taste | ||
| 2 | cups | White wine |
| 1 | teaspoon | Shallot, chopped |
| 1 | tablespoon | Sherry vinegar |
Directions
Zest, peel, and quarter the oranges. Place the scallops and shrimp in a bamboo steamer. Add the ginger, basil, orange zest, 2 tbs of the olive oil, and a dash of salt and pepper. In a steamer pan or a skillet that will accommodate the bamboo steamer, place the white wine, chopped shallot, and orange slices. Bring the mixture to a boil and steam the shrimp and scallops over it for about 5 minutes or until the seafood is cooked through.
Serve with a green salad dressed with 1 tbs sherry wine vinegar and the remaining 3 tbs olive oil.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 110 Submitted By DIANE LAZARUS On 07-14-95