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Thread: Shrimp and scallop Provencal

  1. #1
    Jerry Lurker

    Default Shrimp and scallop Provencal.

    Shrimp and scallop Provencal.


    1 cup flour
    White wine
    Ground pepper
    12 med sized scallops (well cleaned)
    12 med shrimp (De-vained and shelled)
    2 garlic cloves, shopped
    1/2 lemon
    Olive oil.
    2 tea of unsalted butter.

    Pre-heat the oven, place a large oven proof plate in over to warm up.
    Poor the flour into a zip lock bag, add a few pinches of salt, pepper and some oregano.
    Add the scallops and mix by shaking till the scallops are 100% covered. Remove and place on a paper towel. Repeat with the shrimp.

    Heat a large heavy frying pan over med / high heat, add enough oil to cover the bottom.
    When the oil just starts to smoke, add the scallops, (make sure you do not move once placed in the pan).
    Add the shrimps. Using tongs, check the scallops, Do NOT OVER COOK.

    Once you have turned the scallops and shrimp cook for a few mins more, add the garlic, pepper, a dash of oregano. With a wooden spoon, gently mix together. Remove from heat when done. Using tongs, remove the shrimp and scallops and place in the pre-heated dish. Squeeze the lemon over the shrimp and scallops and put back in the oven.

    Reheat the pan. When hot, add a good splash (about a 1/2 cup) of white wine to the pan, using a wooden spoon, scrape the pan "de glazing". When reduced in half, add the butter, mixing it in slowly. Once it has thickened, remove from the heat. Remove the scallops and shrimp from the oven, poor the sauce over the shrimp and scallops.

    Serve hot with a side of rice.

    Serve the same wine.


  2. #2
    Angie Ohlson Lurker

    Default Suggestion for the oil smoking

    Suggestion for the oil smoking/burning - use a small amount of lard - it cooks at a higher temp and does not smoke/burn.

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