Shrimp and scallops normandy

Ingredients

Quantity		Ingredient
3	ounces	Shrimp
3	ounces	Scallops
1	ounce	Oil
		Seasoning salt
4	ounces	White wine
¼	cup	Sliced mushrooms
2	tablespoons	Diced yellow onion
¼	teaspoon	Dried tarragon
2		Bay leaves
4	ounces	Heavy cream
¼	cup	Roux; (butter-flour mix)
2	tablespoons	Parmesan cheese
2	tablespoons	Scallions

Directions

Heat oil in skillet, add shrimp, scallops, onion and mushroom. Saute till ½ done. Add wine, seasoning salt, tarragon and bay leaves. Heat to boil, add heavy cream and bring to slow rolling boil again. Add roux to desired consistency. Garnish with Parmesan and scallions. Serve over a bed of rice.

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Converted by MM_Buster v2.0l.

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