Scallop Normandy Recipes

SEAFOOD NORMANDY

Steps:

• Combine scallops, shrimp, chopped spinach, and diced red bell pepper.
• Bring large pot of water to boil and add chopped onion and celery for flavor. Add 6 ounces fettuccini to the boiling water and cook to al dente.
• Meanwhile, put olive oil in saute pan and heat over medium-high heat. Then add shrimp, scallops, clams, chopped spinach, and diced red bell peppers. Saute for approximately 5 minutes.
• When fettuccini is done, drain. Drop mussels in the boiling water after removing fettuccini. Cook until mussels are open and tender, approximately 1 1/2 to 2 minutes, then drain and combine mussels with ingredients in the saute pan. Add the Alfredo Sauce to the pan and continue cooking for about 2 minutes.
• Add fettuccini to pan and toss until well combined. Plate, sprinkling top with freshly chopped parsley and garnish with lemon twist. Grind fresh pepper and salt if desired.
• Melt the butter in a saucepan over medium-low heat. Add the cream and simmer for 5 minutes, then add garlic, cheese, and cayenne and whisk quickly, heating through. Stir in parsley and serve.
• For a lower fat version, substitute 1 cup milk and 1/4 cup flour separately, instead of heavy cream.

SCALLOP NORMANDY

Steps:

• Cut the tops off the apples and scoop out the flesh leaving the apple intact. Remove 1/2 cup of the apple flesh and and blend to a pulp along with the lemon juice and zest. Place the butter into a heavy-based saute pan and add the scallops.
• Cook quickly for 1 minute, then add the wine and cream, and reduce the liquid by increasing the heat. Once a creamy sauce is achieved add the apple mixture and parsley.
• Check the seasoning and spoon the filling into the apple cases.
• Place onto a baking tray.
• Cut the pastry sheet into 4 pieces and score a crisscross pattern across the top.
• Brush with milk and egg wash and place onto the baking tray.
• Bake all together at 180C for 20 - 25 minutes until pastry is golden and the apple has softened.
• Serve the apples alongside the pastry crouton with a crisp green salad.