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Category: Ethnic/French
Rating: (?) Not Yet Rated
Contributing Chef: james
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Translate:
French/Traduisez -
German/Übersetzen Sie -
Italian/Traduca
Portuguese/Traduza -
Spanish/Traduzca |
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Title: Belles Despagne
Ingredients:
4 Servings
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16 large Red Shrimp From Spain
Or Jumbo Shrimp
1/2 LB Bay Scallops With Coral
2 Tbl Olive Oil
1 Tbl Brandy
1 Tsp Herbs De Provence
Salt And Pepper, To Taste
1/2 cup Bread Crumbs
1 lemon (Juice Only)
Beurre Blanc
2-1/2 Sticks Butter
2 Tbl Shallots, Chopped
1-1/4 Cup White Wine
1 bay Leaf
Salt And Pepper
Method of Preparation:
1. Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour. 2. Remove shellfish from the marinade. Sprinkle with bread crumbs. Broil on each side for 4 minutes. Add lemon juice before serving. 3. Serve with Beurre Blanc on the side. BEURRE BLANC: 1. Place 2 tbs. of butter in a pan with the shallots and saute for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and pepper to taste. 2. Remove from stove. Slowly add remaining butter. Return to stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil. 3. Serve sauce on side with brochettes. This recipe, one of our specialties, was served to President Reagan when he visited Le Cirque. |
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