In a large skillet, heat oil and butter. Add shrimps, scallops and sliced apple.
Cook on medium-high heat for 2 minutes or until shrimps and scallops are cooked.
Meanwhile, divide mesclun among four plates.
Spoon cooked ingredients immediately over greens in the four plates.
Return skillet to heat and deglaze with apple juice. Stir in rosemary and lemon juice.
Remove from heat and wait 1 minute. Stir in olive oil. Mix well.
Drizzle warm dressing over individual salads and sprinkle with almonds.
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
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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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