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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
$1M SEAFOOD PASTA RECIPE | How to Cook Pasta Seafood | Italian Seafood Recipe
This seafood pasta recipe was inspired by Rylstone Extra Virgin Olive oil and combines fresh ocean flavours of vongole, flat head and prawns with juicy cherry tomatoes and tender asparagus. This seafood pasta recipe is topped with toasted pine nuts and crispy breadcrumbs making every mouthful an absolute sensation.
Buy your Rylstone extra virgin olive oil bottle and experience this fantastic olive oil flavors. When the bottle arrives, open it and have a sip of olive oil to taste the difference and the freshness of this award winning product:
SEAFOOD PASTA RECIPE
INGREDIENTS:
500g fresh tagliatelle pasta
2 Australian Flat Head fillets
2 garlic cloves
300g vongole
300 peeled raw shrimp (scampi)
Rylstone Crooked River extra virgin olive oil
8-10 cherry tomatoes
Pinch of rock salt
Sprinkle of pepper
Generous amount of fresh parsley
Bunch of Asparagus
Chilli
Breadcrumbs
Pine nuts
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Daytime Kitchen: Frankie Rowland's Cognac Cream Sauce
Celebrate LOVE at Frankie Rowland's this Valentine's Day! We're getting a sneak peak at their special menu for the big occasion, plus Chef Charles Brown is making Scallops in their famous Cognac Cream Sauce. Find out how to make the sauce yourself!
Lobster Bisque Better Than ANY Restaurant! | Chef Jean-Pierre
Hello There Friends, Lobster Bisque is a delicate and luxurious recipe to make, so when you make it you want to make sure you can do it better than anyone else! Make this Lobster Bisque with Lobster or Shrimp, Come and check out my tricks to making this phenomenal recipe! Let me know what you think in the comments below.
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Recreating the classic Italian dish linguine pescatore -- what could go wrong? | Recipe for Disaster
Watch as Shane DiMaio tries to recreate Vinum's classic Italian dish, linguine pescatore!
Recipe for Disaster is a new series where Shane tries local family and famous recipes in his own kitchen.
Interested in submitting your recipe for consideration? Email us: silivestudios@siadvance.com
This episode is sponsored by Top Tomato Superstore.
(Video: Rebeka Humbrecht)
#recipefordisaster #recipefordisastersi
The BEST Sauce Anyone Can Make
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.