Belles D'Espagne
Yield
4 servingsPrep
10 minCook
20 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
shrimp
|
|
| ½ | pound |
scallops
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
brandy
|
|
| 1 | teaspoon |
herbs
|
* |
| ½ | cup |
bread crumbs
|
|
| 1 | each |
lemon
juice only |
|
| Beurre blanc | |||
| 2 ½ | sticks |
butter
|
|
| 2 | tablespoons |
shallots
chopped |
|
| 1 ¼ | cups |
white wine
|
*
|
| 1 | each |
bay leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | large |
shrimp
|
|
| 226.8 | g |
scallops
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
brandy
|
|
| 5 | ml |
herbs
|
* |
| 118 | ml |
bread crumbs
|
|
| 1 | each |
lemon
juice only |
|
| Beurre blanc | |||
| 282.5 | g |
butter
|
|
| 3E+1 | ml |
shallots
chopped |
|
| 296 | ml |
white wine
|
*
|
| 1 | 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.
