Cassolette of Langoustine

50 minutes Prep: 15 minutes Cook: 35 minutes

236 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

12	each	langoustine
4	each	scallops
2	tablespoons	vegetable oil	olive
2	tablespoons	butter
2	tablespoons	shallots	finely chopped
2	teaspoons	lemon juice
1/4	cup	vermouth	white
1	cup	cream	heavy
2	teaspoons	fish veloute	see note below
1	medium	carrot	julienned
1	each	leek	julienned
1	each	celery	stalk, julienned
1	x	salt and black pepper

Directions

** Fish stock, roux, salt and pepper.

Shell the langoustine.

Soak the scallops in cold running water to clean.

In a sauté pan, heat the oil and butter, then sauté shallots.

Add langoustine, salt, pepper, and scallops. Saute quickly, they should be left slightly underdone; remove langoustine and scallops with slotted spoon and drain.

Deglaze with lemon juice and vermouth.

Add cream, fish veloute, salt and pepper and cook until the sauce is thick and smooth, whisking occasionally.

Add julienned vegetables, langoustine, and scallops and cook very briefly until they are heated through.

On individual serving plates, dish out three langoustine and one scallop. Pour sauce and julienned vegetables over the top and garnish with chopped parsley.

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Nutrition Facts

Serving Size 106g

Amount per Serving

Calories 236 91% of calories from fat

	% Daily Value*
Total Fat 24.0g	37%
Saturated Fat 12.0g	58%
Trans Fat 0.0g
Cholesterol 55mg	18%
Sodium 83mg	3%
Total Carbohydrate 5.0g	2%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 2.0g	4%