Shrimp + Scollop Provencal

Shrimp + Scallop Provencal

A Classic French serves 6
Course: Main Course
Cuisine: French

Ingredients

  • 2 Tbls olive oil
  • 8 oz. button mushrooms I use a variety of wild ones
  • 3 Tbls butter
  • 3 clove garlic finely diced
  • 2 shallots finely diced
  • flour for dusting
  • 1 lbs Shrimp
  • 1 cup sea scollops
  • salt + pepper
  • 1 cup tomato concasse
  • 1/2 cup white wine
  • 1/2 cup chicken broth
  • 1/4 cup chopped parsley

Instructions

  • For the concasse, plunge 3 plum tomatoes in boiling water for 15 seconds, remove to cold water to stop cooking process, now peel them , cut around equator , remove seeds , and chop.
  • In a large saut√© pan heat olive oil, add mushrooms cook 4 minutes. Remove from pan + reserve. Add butter to pan , then garlic and shallots cooking gently 3 or 4 minutes. Dust shrimp and scollops with flour and add to pan . Cook on each side but only until half done , something like a minute on each side. At this point add the rest of your ingredients including mushrooms , bringing everything to a boil , stirring, flipping and basting your shrimp and scollops .Cooking only an additional 2 or 3 more minutes . Yum
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