Cassolette of Langoustine
Submitted by starrdust1532
Langoustine and scallops sautéed in butter, deglazed with vermouth and lemon, finished in a silky cream velouté with julienned vegetables. Masterchef-level seafood in just 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThis cassolette brings the elegance of a San Francisco fine dining kitchen right to your table.
Plump langoustine and tender scallops get a quick sear in butter and olive oil, then rest while you build a rich sauce from white vermouth, lemon juice, and heavy cream thickened with fish velouté.
Julienned carrots, leeks, and celery add color and a gentle crunch that plays beautifully against the silky sauce.
The key here is speed: keep the shellfish slightly underdone during the initial sauté so they stay succulent when they get their final warm-through in the sauce.
Chef Tips
- Shell and clean your langoustine and scallops before you start cooking. Once the pan is hot, everything moves fast.
- Deglaze with the vermouth while the pan is still screaming hot to capture every caramelized bit of flavor.
- Don’t overcook the shellfish. Pull them from the pan while they’re still slightly translucent; the residual heat will finish the job.
Ingredients
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.
Sauté 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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