scoot-
so, for lunch on sunday, no more rotten
chilie. forget that, we're going to get
sophisticated!!!
let me know if this works, and, btw, i've
made it before (not like the last time) and
it's good.
PRAWN AND SCALLOP NEWBURG
1 tbsp butter
1 tbsp olive oil
12 large wild prawns, peeled with tail portions left intact
12 large scallops, each cut in half
1/2 small onion, finely chopped
2 crushed garlic cloves
1 tbsp flour - i'll substitute corn starch.
1/2 dry sherry
1 cup chicken stock
1 tsp paprika
2 tbsp. tomato paste
1/8 tsp dried thyme
1/2 cup whipping cream
piinch cayenne pepper
salt and pepper to taste
2 tbsp chopped fresh parsley
heat butter and oil in wide skillet set over medium-high heat. add prawns and scallops and cook until just cooked through. lift prawns and scallops out and reserve. add onion and garlic to skillet, and a little more oil if needed and cook 2-3 minutes. stir in flour until well combined. whisk in sherry and cook, stirring constantly until sauce thickens. whisk in remaining ingredients, except parsley and simmer until sauce lightly thickens. mix in reserved seafood and heat through. adjust seasoning, sprinkle with parsley and serve.
whaddiya think??
rose |
