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Belles D'Espagne
Date added: December 14, 2007
- Servings: 4 change
- Calories per serving: 323
- Prep time: 40
- Cook time: 10
Ingredients
Shrimp
- 16 large Red shrimp from spain Or jumbo shrimp
- 2 tbsp Olive oil
- 1/2 pound Bay scallops with coral
- 1 tbsp brandy
- 1 tsp Herbs de provence
- 1 tsp salt, table
- 1 tsp pepper, white
- 1/2 cup Bread crumbs
- 1 lemon juice
Beurre Blanc
- 2 1/2 tbsp butter, unsalted
- 2 tbsp shallots, Chopped
- 1 1/4 cup White wine
- 1 serving Bay leaf
- 1 tsp salt, table
- 1 tsp pepper, white
Recipe Method
Shrimp
1. Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour.
2. Remove shellfish from the marinade. Sprinkle with bread crumbs . Broil on each side for 4 minutes. Add lemon juice before serving.
3. Serve with
1. Place 2 tbs. of butter in a pan with the shallots and saute for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and pepper to taste.
2. Remove from stove. Slowly add remaining butter. Return to stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil.
3. Serve sauce on side with brochettes.
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Nutritional Facts
| Per serving | % Daily Value* |
| Calories 323 | 16% |
| Fat 15g | 23% |
| Cholesterol 80mg | 27% |
| Sodium 1,334mg | 56% |
| Carbohydrates 15g | 16% |
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