Combine the shrimp, scallops, white wine, shallots and parsley in a large saucepan. Heat a few minutes or until the shrimp and the scallops are cooked.
Remove seafood with a slotted spoon.
Add cheese to broth and melt over low heat.
Pour mixture into a fondue dish and keep warm over low heat.
Spear 1 piece of seafood and 1 bread cub and dip into cheese.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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.
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