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How To make Shrimp and Scallop Pasta with Cognac
2 1/2 cups white wine
3 tablespoons garlic
minced
1/4 cup fresh tarragon or parsley or rosemary :
minced
2 tablespoons cognac
1 tablespoon butter, unsalted
3/4 pound shrimp peeled and uncooked
3/4 pound scallops :
cleaned
8 ounces angel hair pasta
In a large saute pan combine the wine, garlic and herbs. Bring to a simmer. Add the cognac and butter and continue to simmer until the sauce is reduced by half.
Add the shrimp and scallops to the sauce. Stir well and cook for 2 - 4 minutes until the shrimp and cooked through.
Meanwhile cook the pasta according to package directions.
Arrange shrimp and scallops over pasta on each plate and spoon sauce over each.
How To make Shrimp and Scallop Pasta with Cognac's Videos
Sea Scallops in Pink Sauce
1 lb. sea scallops,
1 c. heavy cream,
8-9 oz. vine ripe tomatoes,
2 c. loosely packed fresh basil,
2 T. shallots,
2-3 garlic cloves,
1/4 c. brandy/cognac,
1 tsp. sea salt and 1/2 tsp. black pepper for scallops,
1/4 c. butter,
1/2 tsp. sea salt for sauce
Pasta Seafood-shrimp & scallops sautéed in a marinara and cream sauce.
On this video lesson, chef Gino Barbaro shares a recipe for pasta seafood - shrimp and scallops. Be sure to join Gino and his family for more cooking lessons of
How to Make Coquille St Jacques | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you how to make Coquille St Jacques. A very popular dish around the holidays and an appetizer that is loved by all! This is super easy to make as long as you have all of your Mise En Place so let me know how you did in the comments below!
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How to Cook Frozen Sea Scallops
How to Cook Frozen Sea Scallops. Part of the series: Recipes From Around the Globe. Cooking frozen sea scallops is one thing - cooking frozen sea scallops the proper way is something else entirely. Cook frozen sea scallops with help from a corporate executive chef for Escoffier Culinary Academy in this free video clip.
seafood gratin recipe - Coquilles St-Jacques
seafood gratin recipe - Coquilles St-Jaques/ this classic French cuisine dish is a brilliant seafood and cheese gratin starter. Juicy scallops, mussels, prawns and shrimps are finished with a rich seafood bisque sauce made from the shells and seafood juices. Topped with Swiss cheese and gratin to perfection. Your dinner parties will never be the same again.
Enjoy,
Igor
Seafood gratin – Coquilles St-Jacques
Ingredients
6 scallops in the shell
1kg fresh mussels
12 whole tiger prawns
handfull brown shrimp or clam meat
1 shallot
½ bulb garlic
50ml brandy
125ml water
1/2 tbsp flour
25gr of butter
50ml of cream
1/2 tsp harrissa paste or a pinch of cayenne pepper
1 tsp tomato puree
200gr of grated Swiss Gruyere
Method
- Steam the mussels in a dry pot for 4minutes until they are all open.
- Remove the mussel flesh and keep the cooking liquid
- Discard the shells
- Peel the tiger prawns
- Keep the heads and the shells
- Add some olive oil to a saucepan and fry the heads and the shells until they are fragrant and turn red.
- Add the brandy and burn off the alcohol.
- Add the chopped up shallot and garlic.
- Add the liquid from the mussels and add water until the shells are covered.
- Simmer the shells for 1 hour.
- Strain the liquid and reduce it by half.
- Clean the scallops and clean the top shell under fresh water. Don’t use soap
- Cut the scallops in 4
- Melt 25gr butter in a saucepan and add ½ tbsp flour
- Cook out the flour
- Add the seafood stock liquid and bring to a light boil and the sauce is thickened.
- Add the cream and the tomato concentrate
- Add 100gr of the grated Gruyere and stir until its melted
- Season with salt and cayenne pepper or harissa
- Fill the scallop shells with the raw scallop meat, chopped up tiger prawns and shrimps.
- Divide the sauce over the shells and sprinkle over the rest off the Gruyere cheese.
- Put the shells in a hot oven under the grill until hot, bubbly and coloured.
Shrimp Bisque | ImmaculateBites
If you love chowder, you will fall in love with Shrimp Bisque. It’s not quite a chowder, and it’s not quite a soup. While it was popular a century ago with elegant ladies at their luncheon parties, it is now coming back in style. It makes an exceptional appetizer or ideal soup and salad combo.
You can see the full recipe here:
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