Fish recipes

Shellfish With Devilled Apricots

Course : Fish
Source: Cuisine magazine, May 1980
Serves: 4

Print a Recipe Card

3 x 5 Card | 4 x 6 Card | Printer Friendly

Ingredients:

2 tablespoons minced shallots OR 1/4 cup minced green onions -- no tops

1/4 cup unsalted butter

1 pound sea scallops -- halved rinsed and patted dry

1/2 pound medium shrimp -- shelled and deveined

1 cup snow peas

1/4 cup dry white wine or dry vermouth

1/4 cup whipping cream

1 tablespoon Dijon-style mustard

10 ounces fresh apricots -- halved about 6 to 8 whole apricots

1 teaspoon salt

1 teaspoon pepper

1 tablespoon fresh parsley -- minced

Preparation / Directions:

Sauté shallots in butter in a large skillet over medium-low heat 2 minutes; increase heat to high. Add scallops and shrimp; sauté just until opaque, about 4 minutes. Add snow peas; sauté 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.

Shellfish With Devilled Apricots

Ingredients:

Preparation / Directions:

More Fish Recipes