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Pan-Fried Scallops and Shrimp With Lichees and Vanilla 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.
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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 salt and white pepper to taste
Pan-Fried Scallops and Shrimp With Lichees and Vanilla

Pan-Fried Scallops and Shrimp With Lichees and Vanilla

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  • Gluten-free
4
servings
0:06
Preparation
0:08
COOKING
0:14
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 12
    scallops, size 10-20
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  • 12
    fresh water shrimp, size 13-15
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    PACIFIC WHITE RAW SHRIMP SKEWER

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    $0.99 ea.

    46 g FROZEN OR PREVIOUSLY FROZEN


    STORE MADE FRESH SALMON OR PREVIOUSLY FROZEN SHRIMP KABOBS WITH VEGETABLES

    STORE MADE FRESH SALMON OR PREVIOUSLY FROZEN SHRIMP KABOBS WITH VEGETABLES

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  • 1/4 cup
    (60 mL)
    grapeseed oil
  • 1/3 cup
    (80 mL)
    white wine
  • 0.250
    fresh vanilla bean
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  • 2 tsp.
    (10 mL)
    pink peppercorns
  • 12
    lichees, pitted and cut in half
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  • 8
    hearts of palm, cut in four
  • 1 cup
    (250 mL)
    35% cooking cream
  • 1/2 tsp.
    chopped, fresh tarragon

  • salt and white pepper to taste
Imprimer ma sélection

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

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Gluten-free recipes

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