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Belles D'Espagne

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Submitted by ristle

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

1 hrs

Ingredients

16 16
LARGE LARGE SHRIMP
½ 226.8
POUND G SCALLOPS
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML BRANDY
1 5
TEASPOON ML HERBS *
½ 118
CUP ML BREAD CRUMBS
1 1
EACH EACH LEMON
juice only
Beurre blanc
2 ½ 282.5
STICKS G BUTTER
2 3E+1
TABLESPOONS ML SHALLOTS
chopped
1 ¼ 296
CUPS ML WHITE WINE *
1 1
EACH EACH BAY LEAVES *

Directions

Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour.

Remove shellfish from the marinade.

Sprinkle with bread crumbs. Broil on each side for 4 minutes.

Add lemon juice before serving.

Serve with Beurre Blanc on the side.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 257g (9.1 oz)
Amount per Serving
Calories 785 76% from fat
 % Daily Value *
Total Fat 66g 102%
Saturated Fat 38g 188%
Trans Fat 0g
Cholesterol 354mg 118%
Sodium 854mg 36%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 3%
Sugars g
Protein 68g
Vitamin A 42% Vitamin C 13%
Calcium 14% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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