Shellfish with devilled apricots

4 Servings

Ingredients

Quantity Ingredient
2 tablespoons Minced shallots OR 1/4 c minced green onions; no tops
¼ cup Unsalted butter
1 pounds Sea scallops; halved, rinsed and patted dry
½ pounds Medium shrimp; shelled and deveined
1 cup Snow peas
¼ cup Dry white wine or dry vermouth
¼ cup Whipping cream
1 tablespoon Dijon-style mustard
10 ounces Fresh apricots; halved, about 6 to 8 whole cots
Salt
Pepper
1 tablespoon Fresh parsley; minced

Directions

Saute shallots in butter in a large skillet over medium-low heat 2 minutes; increase heat to high. Add scallops and shrimp; saute just until opaque, about 4 minutes. Add snow peas; saute 30 seconds. Remove from heat; remove seafood mixture with a slotted spoon to a bowl.

Add wine, cream and mustard to skillet; heat over medium heat, stirring constantly, to boiling. Add apricots; simmer over low heat until apricots are fork-tender, 2 to 4 minutes. Gently stir in seafood mixture. Season to taste with salt and pepper. Sprinkle with parsley before serving. Makes 4 servings.

Formatted for Mastercook by Mardi Desjardins, Feb 15, 1998.

Recipe by: Cusine magazine, May 1980 Posted to MC-Recipe Digest by Mardi Desjardins <amdesjar@...> on Mar 7, 1998

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