My favourite store:
Metro Lakeshore & Geneva
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Metro Lakeshore & Geneva
101 Lakeshore Rd.
St. Catharines ON
Is this your favourite store?
No, let's find my favourite storeWhy? This will allow you to browse the flyer, deals and coupons offered in your area.
Sign in
Sign up
You do not have any items in your cart.
Add items and they will appear here.
Add items and they will appear here.
Estimated Total*
$0.00
You must have min. $50 to checkout
Trending now:
- Home
- Recipes and Occasions
- Recipe Details
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Pan-Fried Scallops and Shrimp With Lichees and Vanilla
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Poelee-petoncles-crevettes-litchis-vanille-4867.jpg
PT06M
PT08M
PT14M
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.
4
Metro
12 scallops, size 10-20
12 fresh water shrimp, size 13-15
1/4 cup (60 mL) grapeseed oil
1/3 cup (80 mL) white wine
0.250 fresh vanilla bean
2 tsp. (10 mL) pink peppercorns
12 lichees, pitted and cut in half
8 hearts of palm, cut in four
1 cup (250 mL) 35% cooking cream
1/2 tsp. chopped, fresh tarragon
Pan-Fried Scallops and Shrimp With Lichees and Vanilla
-
Gluten-free
4
servings
0:06
Preparation
0:08
COOKING
0:14
TOTAL TIME
Ingredients
-
12
scallops, size 10-20
-
12
fresh water shrimp, size 13-15You might like:
Flyer Deals
(2)
-
1/4 cup
(60 mL)grapeseed oil
-
1/3 cup
(80 mL)white wine
-
0.250
fresh vanilla bean
-
2 tsp.
(10 mL)pink peppercorns
-
12
lichees, pitted and cut in half
-
8
hearts of palm, cut in four
-
1 cup
(250 mL)35% cooking cream
-
1/2 tsp.
chopped, fresh tarragon
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.
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
Error
Sorry, an error has occurred. Please refresh the page.
Related Recipes
