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Shellfish With Devilled Apricots

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B6, B9, H, C, D
MineralsNatrium, Chromium, Calcium, Iron, Magnesium, Chlorine, Phosphorus

Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Minced shallots

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

  3. 1/4 cup 49g / 1.7oz Unsalted butter

  4. 1 lb 454g / 16oz Sea scallops - halved rinsed and patted dry

  5. 1/2 lb 227g / 8oz Medium shrimp - shelled and deveined

  6. 1 cup 237ml Snow peas

  7. 1/4 cup 59ml Dry white wine or dry vermouth

  8. 1/4 cup 59ml Whipping cream

  9. 1 tablespoon 15ml Dijon-style mustard

  10. 10 oz 284g Fresh apricots - halved about 6 to 8 whole cots

  11. Salt

  12. Pepper

  13. 1 tablespoon 15ml Fresh parsley - minced

Instructions Jump to Ingredients ↑

  1. Saute shallots in butter in a large skillet over medium-low heat 2 minutes; increase heat to high. Add scallops and shrimp; saute just until opaque, about 4 minutes. Add snow peas; saute 30 seconds. Remove from heat; remove seafood mixture with a slotted spoon to a bowl.

  2. 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.

  3. Gently stir in seafood mixture. Season to taste with salt and pepper. Sprinkle with parsley before serving.

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