Shellfish With Devilled Apricots

Course : Fish
Serves: 4
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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.

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