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Scallops, Shrimp, and Pasta
Source of Recipe
Internet
List of Ingredients
2 lb. large sea scallops
1/4 cup light sherry
1/4 cup fresh lemon juice
Salt & pepper to taste
2 Tbs. butter
2 Tbs. flour
1/2 tsp. mustard
1 chicken boullion cube
1/2 cup half-and-half or cream
1/2 cup shredded Swiss cheese
1 lb. medium shrimp
1 Tbs. parsley
Fresh lemon for garnish
Recipe
Prep. time: 45 minutes
Yield: 6 servings
Preheat oven to 350º.
Wash scallops and pat dry with paper towels. Mix sherry and lemon juice, pour over scallops; sprinkle with salt and pepper. Bake, uncovered, 10 minutes. Drain broth and reserve. Bake another 5 minutes.
Add enough water to the reserved broth to make 1 cup.
Melt butter in a skillet, stir in flour, mustard, and instant boullion. Cook over low heat, stirring until bubbly.
Remove from heat; stir in reserved broth and cream. Heat to boiling, stirring constantly, about 1 minute.
Add cheese and shrimp. Heat over low heat until cheese is melted. Add scallops and blend. Sprinkle with fresh parsley and garnish with sliced lemon.
Note: Serve over cooked pasta or serve alone.
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