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Shellfish With Devilled Apricots | |||||||||||||
Course : Fish Source: Cuisine magazine, May 1980 Serves: 4 |
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Ingredients:
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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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