Recipe #4867
Pan-Fried Scallops and Shrimp With Lichees and Vanilla
| Preparation: | 6 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 8 min |
| Total: | 14 min |
4
servings
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- 12 scallops, size 10-20*
- 12 Fresh Water shrimp, size 13-15
- 60 mL (1/4 cup) grapeseed oil
- 80 mL (1/3 cup) white wine
- 1/4 fresh vanilla bean
- 10 mL (2 tsp.) pink peppercorns
- 12 lichees, pitted and cut in half
- 8 hearts of palm, cut in four
- 250 mL (1 cup) 35% cooking cream
- 2.5 mL (1/2 tsp.) chopped, fresh tarragon
- Salt and white pepper to taste
Preparation
Sauté the scallops then the shrimp over high heat in the oil for 1-2 minutes. Set aside.
Deglaze the pan with the white wine. Slit the vanilla bean in half lengthwise, scrape out the seeds and add them to the pan.
Add the peppercorns, lichees and hearts of palm. Fold in the cream and tarragon. Do not allow to boil.
Reduce over medium heat just until the sauce thickens. Add the shellfish and finish cooking in the sauce for 3-5 minutes. Season and serve.
Suggestion: basmati rice and asparagus with hazelnuts.
Suggestion
Avoid overcooking shellfish as it will become tough.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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