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Belles D'espagne

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, C, D
MineralsNatrium, Cobalt

Ingredients Jump to Instructions ↓

  1. 16 lbs 7264g / 256oz Red shrimp from Spain (large)

  2. OR jumbo shrimp

  3. 1/2 lb 227g / 8oz Bay scallops with coral

  4. 2 tablespoons 30ml Olive oil

  5. 1 tablespoon 15ml Brandy

  6. 1 teaspoon 5ml Herbs de provence

  7. Salt and pepper to taste

  8. 1/2 cup 73g / 2.6oz Bread crumbs

  9. 1 Lemon - (juice only)

  10. Beurre blanc

  11. 2 1/2 Butter

  12. 2 tablespoons 30ml Chopped shallots

  13. 1 1/4 cups 296ml White wine

  14. 1 Bay leaf

  15. Salt and pepper

Instructions Jump to Ingredients ↑

  1. Full title: belles d'espagne en brochetts beurre blanc.

  2. Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour.

  3. Remove shellfish from the marinade. Sprinkle with bread crumbs. Broil on each side for 4 minutes. Add lemon juice before serving.

  4. Serve with Beurre Blanc on the side.

  5. BEURRE BLANC:

  6. Place 2 tbs. of butter in a pan with the shallots and saute for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and pepper to taste.

  7. Remove from stove. Slowly add remaining butter. Return to stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil.

  8. Serve sauce on side with brochettes.

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